Save Tender chicken breast and skinny spaghettini tossed in a velvety, lighter mushroom cream sauce—this Creamy Mushroom Chicken Spaghettini is a comforting, satisfying meal that feels indulgent yet stays light. Perfect for a weeknight dinner, this Italian-inspired dish brings together earthy mushrooms and juicy chicken in a sauce that is surprisingly easy to prepare.
Save By using a nonstick skillet and whisking the sauce gradually, you achieve a professional-quality texture without the need for high-fat additives. The addition of fresh thyme and Dijon mustard provides a complex flavor profile that complements the savory cremini mushrooms beautifully.
Ingredients
- 300 g (10.5 oz) whole wheat spaghettini (or regular spaghettini)
- 2 medium boneless, skinless chicken breasts (about 350 g / 12 oz total)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 250 g (9 oz) cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 cup (30 g) baby spinach, roughly chopped (optional)
- 2 tbsp all-purpose flour
- 1 cup (240 ml) low-sodium chicken broth
- 3/4 cup (180 ml) low-fat milk (1% or 2%)
- 1/4 cup (20 g) grated Parmesan cheese
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
- Extra grated Parmesan (optional)
Instructions
- Step 1
- Bring a large pot of salted water to a boil. Cook the spaghettini according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Step 2
- While the pasta cooks, pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
- Step 3
- Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side, until golden and cooked through. Remove to a plate, cover loosely, and let rest.
- Step 4
- In the same skillet, reduce heat to medium. Add mushrooms and onion; sauté for 4–5 minutes until softened and golden. Add garlic and thyme, cook for 1 minute.
- Step 5
- Sprinkle flour over the vegetables; stir well and cook for 1 minute.
- Step 6
- Gradually whisk in the chicken broth, followed by the milk, stirring to avoid lumps. Bring to a gentle simmer; cook 2–3 minutes until slightly thickened.
- Step 7
- Add Parmesan cheese and Dijon mustard; stir until smooth. Season with salt and pepper. (Add spinach now if using, stir until wilted.)
- Step 8
- Slice chicken into strips. Add cooked spaghettini and chicken to the sauce; toss gently to coat. Add a splash of reserved pasta water if needed for desired sauce consistency.
- Step 9
- Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
Zusatztipps für die Zubereitung
Using a large nonstick skillet is essential for getting the right sear on the chicken without it sticking. Be sure to use a whisk when adding the chicken broth and milk to ensure your sauce stays velvety and free of lumps. Always reserve that half-cup of pasta water; the starch helps the sauce cling perfectly to the noodles.
Varianten und Anpassungen
This recipe is highly adaptable. You can substitute the chicken with turkey breast or omit the meat entirely for a vegetarian version by adding extra mushrooms or a can of white beans. For those with dietary restrictions, gluten-free pasta and flour work well. If you prefer a richer, more indulgent sauce, you can add a splash of half-and-half or heavy cream in place of some of the milk.
Serviervorschläge
Serve this dish steaming hot in shallow bowls. It pairs exquisitely with a crisp white wine such as a Pinot Grigio or Sauvignon Blanc. For a complete meal, garnish with fresh parsley and an extra dusting of Parmesan cheese at the table.
Save Whether you are looking for a lower-calorie alternative to traditional Alfredo or simply want a delicious mushroom pasta, this chicken spaghettini is a reliable favorite that never disappoints.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breast?
Yes, though you'll need to adjust cooking time. Thighs are thicker and may take 8-10 minutes per side. Pound them to even thickness first, and ensure they reach 165°F internally for food safety.
- → How do I prevent the sauce from becoming lumpy?
Whisk gradually when adding broth and milk to the flour mixture. Keep the heat at medium to avoid rapid boiling, which causes lumps. Stir constantly during the addition to incorporate liquid smoothly.
- → Can I make this dish ahead of time?
Cook components separately and store them refrigerated. Reheat chicken and sauce gently, then toss with freshly cooked pasta. This prevents the spaghettini from becoming mushy.
- → What's the best way to achieve al dente pasta?
Cook spaghettini 1-2 minutes less than package instructions. Drain and reserve pasta water before tossing with sauce. The residual heat and sauce will continue softening the pasta slightly.
- → How do I modify this for a vegetarian version?
Omit the chicken and use vegetable broth instead of chicken broth. Add extra mushrooms, white beans, or crispy tofu for protein. Keep all remaining ingredients unchanged.
- → Can I use heavy cream instead of low-fat milk?
Absolutely. Substitute equal parts heavy cream or half-and-half for a richer sauce. You may reduce the flour slightly as cream thickens faster than low-fat milk.