Creamy Mushroom Chicken Spaghettini

Creamy Mushroom Chicken Spaghettini is a comforting, satisfying meal that feels indulgent yet stays light. It features tender chicken breast and skinny spaghettini tossed in a velvety, lighter mushroom cream sauce infused with fresh thyme, offering a delicious Italian-inspired dinner that is ready in just 40 minutes.

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This recipe is designed for ease and flavor, making it perfect for a weeknight. By pounding the chicken to an even thickness and sautéing the mushrooms until golden, you build layers of taste that make the final dish feel like a restaurant-quality meal.

Ingredients

• Pasta: 300 g (10.5 oz) whole wheat spaghettini (or regular spaghettini)
• Chicken: 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
• Mushrooms & Vegetables: 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)
• Sauce: 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
• Garnish: 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

To achieve the best texture, ensure your skillet is large enough to allow the mushrooms to brown without crowding. When whisking the broth and milk into the flour-coated vegetables, do so gradually to ensure a completely smooth sauce. Always remember to reserve the pasta water, as its starch is the secret to getting the sauce to cling to every strand of spaghettini.

Varianten und Anpassungen

This dish is highly adaptable. You can substitute the chicken with turkey breast or omit it entirely for a vegetarian version by adding extra mushrooms or a can of white beans for protein. For those with dietary restrictions, gluten-free pasta and a gluten-free flour blend work perfectly. If you prefer a richer experience, a splash of half-and-half or cream can be added to the sauce during the final simmering stage.

Serviervorschläge

Serve this Creamy Mushroom Chicken Spaghettini hot, garnished generously with fresh parsley and extra Parmesan. It pairs beautifully with a crisp side of greens and a glass of chilled Pinot Grigio or Sauvignon Blanc to complement the earthy mushroom flavors.

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With 31g of protein and only 400 calories per serving, this meal is a fantastic way to enjoy a comforting pasta dish while keeping your health goals in mind. Enjoy the balance of fresh herbs and savory mushrooms in every bite.

Recipe FAQs

→ Can I use regular pasta instead of spaghettini?

Yes, absolutely. Fettuccine, pappardelle, or any medium pasta works beautifully with this creamy sauce. Adjust cooking time according to package instructions.

→ How do I prevent the sauce from becoming lumpy?

Whisk gradually when adding the broth and milk to the flour mixture. Keep heat at medium to avoid sudden temperature changes, and stir constantly while pouring liquid in a steady stream.

→ Can I make this ahead of time?

Prepare components separately and store in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of milk or broth to restore sauce consistency. Cook pasta fresh for best texture.

→ What's the best way to slice chicken breasts evenly?

Place chicken between plastic wrap and gently pound with a meat mallet to uniform thickness, about ¾-inch. This ensures even cooking and tender, juicy results.

→ How can I make this sauce richer?

Substitute half the low-fat milk with heavy cream or half-and-half, or add an extra ¼ cup Parmesan cheese. You can also finish with a tablespoon of butter stirred in just before serving.

→ Is this suitable for a lower-calorie diet?

Yes, this dish is designed with lower-calorie cooking in mind, using low-fat milk and lean chicken. Each serving contains approximately 400 calories. Use whole wheat pasta for added fiber.