Save It The first time I made this mushroom chicken spaghettini, I was trying to recreate a dish from a tiny Italian restaurant in my neighborhood that had closed down. I'd sat at their corner table countless Tuesdays, watching the chef toss pasta in a massive copper pot while jazz played softly overhead. Something about that velvety sauce stayed with me, not too heavy, just impossibly smooth. After three attempts with different cream combinations, I discovered that low-fat milk with a touch of Dijon and plenty of Parmesan creates the same silky consistency I remembered. Now this recipe lives in my Tuesday night rotation, a quiet celebration of simple ingredients done right.
Last month my friend Sarah came over for dinner, still wearing her scrubs from a twelve hour shift at the hospital. I had this simmering on the stove, and the smell of thyme and garlic filled the tiny kitchen. She stood in the doorway, closed her eyes, and said something that smelled like comfort was exactly what she needed. We ate standing up at the counter, talking about everything and nothing, while she mentioned three times how incredible the sauce was. Sometimes food is just food, but sometimes it is exactly what someone needs to feel human again.
Ingredients
- 300 g whole wheat spaghettini: The skinny noodles coat beautifully in the lighter sauce, and whole wheat adds nutty depth without being too assertive
- 2 medium chicken breasts: Pounding them to even thickness ensures they cook through before developing a golden exterior, keeping every bite tender
- 250 g cremini mushrooms: These have more earthy flavor than white button mushrooms, and they develop such gorgeous color as they sauté
- 1 small yellow onion: Finely diced so they melt into the sauce, providing sweetness that balances the savory mushrooms
- 2 cloves garlic: Minced fresh adds aromatic warmth, and it blooms beautifully in the olive oil after the vegetables soften
- 1 tsp fresh thyme leaves: This herb bridges chicken and mushrooms so perfectly, almost like they were meant to be together
- 2 tbsp all-purpose flour: The key to velvety thickness without needing heavy cream, creating a silky base for the sauce
- 1 cup low-sodium chicken broth: Builds savory depth while keeping salt in check, and it deglazes all those flavorful pan drippings
- 3/4 cup low-fat milk: Surprisingly creamy when combined with the flour and broth, making the sauce luscious without being heavy
- 1/4 cup grated Parmesan: Adds umami richness and helps the sauce cling to every strand of pasta
- 1/2 tsp Dijon mustard: The secret ingredient that makes the sauce taste restaurant quality, adding depth you cannot quite place
- Fresh parsley: Brightens everything at the end, cutting through the richness with fresh herbal notes
Instructions
- Get the pasta going first:
- Bring a large pot of salted water to a rolling boil and cook the spaghettini until al dente, reserving half a cup of that starchy pasta water before draining, because liquid gold makes sauces come together beautifully
- Prep the chicken evenly:
- Pound those chicken breasts to uniform thickness so they cook at the same rate, then season both sides generously with salt and pepper
- Sear the chicken perfectly:
- Heat olive oil in your largest nonstick skillet over medium high heat and cook the chicken for five to six minutes per side until golden and cooked through, then remove it to rest while you build the sauce
- Build the flavor base:
- In the same skillet, sauté the mushrooms and onion for four to five minutes until they turn golden and fragrant, then add the garlic and thyme for just one minute so the garlic does not bitter
- Create the velvety sauce:
- Sprinkle flour over the vegetables and stir for one minute to cook out the raw taste, then gradually whisk in the broth followed by the milk, stirring constantly to prevent any lumps from forming
- Finish with richness:
- Let the sauce gently simmer for two to three minutes until slightly thickened, then stir in the Parmesan and Dijon until smooth, seasoning with salt and pepper to taste
- Bring it all together:
- Slice the rested chicken into strips and add it back to the skillet with the cooked pasta, tossing everything gently to coat in that gorgeous sauce, adding a splash of pasta water if needed for the perfect consistency
Save It My mother in law visited last fall, suspicious of anything labeled lower calorie or lighter. She watched me make this, eyebrows raising at the low-fat milk, but when she took her first bite, she actually went quiet. Later she admitted she had been expecting something bland or disappointing, but this was exactly the kind of satisfying meal she craved. Now she asks for the recipe every time she visits, and I love watching her realize that comfort food does not have to be heavy to be completely wonderful.
Making It Your Own
I have played around with this recipe enough to know what works and what does not. Turkey breast substitutes beautifully, and one time I used leftover rotisserie chicken when I was short on time, which turned out surprisingly well. For a vegetarian version, white beans add protein and creaminess without needing any meat at all. The sauce base is forgiving enough that you can experiment with confidence.
Wine Pairing Magic
A crisp Pinot Grigio cuts through the sauce richness while complementing the mushrooms, but honestly, any dry white wine works beautifully here. I have served this with Sauvignon Blanc on warm summer evenings and even a light Chardonnay when the weather turned chilly. The key is something acidic enough to balance the velvety texture without overpowering the delicate flavors.
Perfect Timing Secrets
The biggest mistake I made when learning this recipe was starting everything at once. Now I know the pasta should go into boiling water before I even heat the skillet for the chicken. That way, everything finishes around the same time, and the sauce stays hot and velvety while the pasta drains. Timing matters more than any fancy technique, and getting it right makes the whole experience feel seamless instead of stressful.
- Start the pasta water first, even before you prep the chicken
- Warm your serving bowls in the oven while everything cooks
- Have everything prepped before you start cooking, because once the sauce comes together, it waits for no one
Save It There is something deeply satisfying about a recipe that looks impressive but comes together on a random Tuesday night. This pasta has become my go-to for comforting friends, celebrating small victories, or just making a regular evening feel special. Sometimes the simplest meals are the ones we remember most fondly.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, regular or gluten-free pasta can be used based on your preference or dietary needs.
- → How can I make this dish vegetarian?
Substitute chicken with extra mushrooms or add white beans to keep it hearty yet meat-free.
- → What is the best way to cook the chicken evenly?
Pound the chicken breasts to an even thickness and cook on medium-high heat until golden and cooked through for tender results.
- → Can I use a richer sauce base?
Adding a splash of half-and-half or cream can enhance richness without overpowering the light texture.
- → How do I prevent lumps in the sauce?
Sprinkle flour over softened vegetables and whisk in liquids gradually while stirring to maintain smoothness.