Save to Pinterest My apartment smelled like thyme and mushrooms before I even got my key in the door, thanks to a roommate who discovered she loved cooking Italian. We took turns making cream sauces, usually with way too much butter, until I figured out how to get that silky texture with less guilt. This pasta became our weeknight rescue after long days at work.
Last winter I made this for my sister who claimed she hated creamy pasta dishes. She asked for seconds and then the recipe, which is pretty much the highest compliment I can imagine. Now she texts me photos every time she makes it, usually with the question about adding more mushrooms.
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Ingredients
- Whole wheat spaghettini: The nutty flavor stands up beautifully to the sauce and keeps the dish lighter
- Boneless chicken breasts: Pounding them even ensures they cook through without drying out
- Cremini mushrooms: They have more depth than white mushrooms and hold their texture better
- Yellow onion: Finely diced so it melts into the sauce rather than staying in distinct pieces
- Fresh thyme: The woodsy aroma is essential to the Italian inspired flavor profile
- All purpose flour: Just enough to thicken the sauce without making it heavy
- Low fat milk: Creates richness without the creaminess of heavy cream
- Low sodium chicken broth: Adds depth while letting you control the salt level
- Parmesan cheese: Use freshly grated for the best melting and flavor
- Dijon mustard: A small secret that amplifies the savory notes without tasting mustardy
- Baby spinach: Optional but adds nice color and a nutritional boost
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Instructions
- Get the pasta going:
- Drop the spaghettini into boiling salted water and cook until it still has a slight bite. Reserve that pasta water before draining, it is liquid gold for adjusting sauce consistency later.
- Prep the chicken:
- Pound the breasts to an even thickness so they cook uniformly. Season generously with salt and pepper on both sides.
- Sear the chicken:
- Heat olive oil in a large skillet over medium high heat. Cook the chicken for about 6 minutes per side until golden and cooked through, then let it rest on a plate.
- Build the flavor base:
- In the same skillet, sauté mushrooms and onion until they turn golden and smell incredible. Add garlic and thyme and cook just until fragrant, about a minute.
- Start the sauce:
- Sprinkle flour over the vegetables and stir constantly for a minute to cook out the raw taste. Whisk in the broth first, then the milk, taking care to work out any lumps.
- Finish the sauce:
- Let the sauce simmer gently for a few minutes until it thickens slightly. Stir in Parmesan and Dijon mustard until smooth, then add spinach if using.
- Bring it together:
- Slice the chicken into strips and add it back to the skillet along with the pasta. Toss everything gently to coat, adding pasta water if the sauce needs loosening.
- Serve it up:
- Plate immediately while the sauce is glossy and hot. Sprinkle with fresh parsley and pass extra Parmesan at the table.
Save to Pinterest This recipe has saved multiple weeknight dinners when I wanted something comforting but did not want to spend hours in the kitchen. The balance of rich and light feels like magic.
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Making It Your Own
Sometimes I use turkey breast instead of chicken, or skip the meat entirely and add a can of white beans for protein. The sauce is adaptable enough to handle whatever you have on hand.
Wine Pairing
A crisp Pinot Grigio cuts through the creaminess without overwhelming the delicate mushroom flavor. Sauvignon Blanc works beautifully too, especially if you add extra vegetables.
Getting Ahead
You can slice the mushrooms and onion earlier in the day, and even cook the chicken ahead if you are pressed for time. Just reheat everything gently when you are ready to finish the dish.
- The sauce reheats surprisingly well with a splash of milk
- Pasta water keeps for up to an hour in the refrigerator
- Leftovers actually taste better the next day
Save to Pinterest There is something deeply satisfying about a pasta dish that feels indulgent but does not leave you heavy. This is the kind of recipe that becomes part of your regular rotation.
Common Questions
- → Can I make this dish vegetarian?
Absolutely. Simply omit the chicken and add extra mushrooms or a can of white beans for protein. The mushroom cream sauce works beautifully as a vegetarian main.
- → Can I substitute the spaghettini for other pasta shapes?
Yes. Fettuccine, linguine, or penne work well here. Whole grain varieties add fiber and nutrients while complementing the earthy mushroom flavors.
- → How can I make the sauce richer?
For a more indulgent version, replace some or all of the low-fat milk with half-and-half or heavy cream. You can also increase the Parmesan cheese slightly.
- → Can I prepare this dish ahead of time?
The sauce can be made up to a day in advance and refrigerated. Reheat gently with a splash of milk or pasta water before tossing with freshly cooked pasta and chicken.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or Sauvignon Blanc cuts through the creamy sauce beautifully while complementing the earthy mushrooms and tender chicken.
- → Can I freeze leftovers?
The sauce may separate slightly upon freezing, but it can be frozen for up to 3 months. Reheat slowly, adding a splash of milk or broth to restore consistency.
