Save The smell of thyme and garlic hitting hot oil still stops me in my tracks every time. I first made this on a Tuesday when the fridge was bare except for mushrooms and chicken breast, and now it is the recipe my sister requests for her birthday dinner every single year. Something about that silky sauce clinging to skinny noodles just transforms an ordinary weeknight into something special.
Last winter my friend Sarah stayed over unexpectedly after her car broke down, and I threw this together with what I had on hand. She literally asked for the recipe before she even finished her first bite, and now she makes it for her family every Sunday. Some meals just have that way of bringing people together without any fanfare at all.
Ingredients
- 300 g (10.5 oz) whole wheat spaghettini: Whole wheat adds nutty depth and holds up beautifully in sauce, though regular spaghettini works perfectly if you prefer the classic taste
- 2 medium boneless skinless chicken breasts: Pounding them to even thickness is the secret to juicy chicken that cooks through without drying out
- 1 tbsp olive oil: Just enough to get a golden sear on the chicken without making the sauce feel greasy
- 250 g (9 oz) cremini or white mushrooms: Cremini have more earthy flavor than white mushrooms and develop gorgeous golden color when sautéed properly
- 1 small yellow onion: Finely diced so it melts into the sauce rather than creating chunky texture
- 2 cloves garlic: Minced fresh releases more aromatic oils than preminced versions from a jar
- 1 tsp fresh thyme leaves: Fresh thyme pairs so perfectly with mushrooms, though half a teaspoon of dried works in a pinch
- 2 tbsp all-purpose flour: Creates the velvety base that thickens the sauce without needing heavy cream
- 1 cup (240 ml) low-sodium chicken broth: Low sodium lets you control the seasoning since many cheeses add plenty of salt
- 3/4 cup (180 ml) low-fat milk: Surprisingly creates a creamy sauce without the heaviness of full-fat cream
- 1/4 cup (20 g) grated Parmesan cheese: Adds salty umami that makes the sauce taste much richer than it actually is
- 1/2 tsp Dijon mustard: The secret ingredient that cuts through richness and adds subtle depth nobody can quite identify
- 2 tbsp fresh parsley: Brightens the whole dish and adds a pop of color against the creamy pasta
Instructions
- Get your pasta going first:
- Bring a large pot of salted water to a boil and cook the spaghettini until al dente, then reserve ½ cup of that starchy pasta water before draining
- Pound and season the chicken:
- Pound those chicken breasts to even thickness so they cook uniformly, then season both sides generously with salt and pepper
- Sear the chicken beautifully:
- Heat olive oil in a large nonstick skillet over medium-high heat, add chicken and cook for 5 to 6 minutes per side until golden and cooked through, then remove to rest
- Build the flavorful base:
- Reduce heat to medium and add mushrooms and onion to the same skillet, sautéing for 4 to 5 minutes until softened and golden, then add garlic and thyme for just 1 minute
- Create the creamy sauce:
- Sprinkle flour over the vegetables and stir well for 1 minute, then gradually whisk in chicken broth followed by milk, stirring constantly to prevent any lumps
- Finish it perfectly:
- Bring the sauce to a gentle simmer for 2 to 3 minutes until slightly thickened, then stir in Parmesan and Dijon mustard until smooth and season with salt and pepper
- Bring it all together:
- Slice the rested chicken into strips, add cooked spaghettini and chicken to the sauce, toss gently to coat everything, and add a splash of pasta water if needed
- Serve it up:
- Plate immediately while everything is glossy and hot, sprinkling fresh parsley and extra Parmesan over each portion
Save My dad who claims to not like creamy pasta dishes had three helpings when I finally got him to try this. Sometimes the simplest meals become the ones we remember most clearly.
Making It Your Own
I have made this with turkey breast, leftover rotisserie chicken, and even extra mushrooms for a vegetarian version that still feels completely satisfying. The sauce base is forgiving enough that you can play with proteins while keeping that same velvety comfort.
Wine Pairing
A crisp Pinot Grigio cuts through the creaminess beautifully without competing with the delicate mushroom flavor. If you prefer red, a light Pinot Noir works surprisingly well thanks to those earthy thyme notes.
Get Ahead & Storage
You can slice the chicken and sauté the mushroom mixture up to a day ahead, then just reheat gently while the pasta boils. The sauce actually develops deeper flavor after sitting, though you may need to loosen it with extra pasta water when reheating.
- Leftovers keep well in the refrigerator for up to 3 days
- Add a splash of milk when reheating to bring back that silky consistency
- The pasta will absorb more sauce overnight so adjust seasoning before serving leftovers
Save This is the recipe that taught me comfort food does not have to be heavy to feel completely satisfying. Enjoy every bite.
Recipe FAQ
- → Can I make this dish vegetarian?
Yes, simply omit the chicken and add extra mushrooms or a can of white beans for protein. The vegetable-filled sauce works beautifully on its own.
- → What pasta works best?
Spaghettini is ideal for coating with the velvety sauce, but regular spaghetti, linguine, or fettuccine all work well. Whole wheat adds fiber and a nutty flavor.
- → How do I prevent the sauce from becoming lumpy?
Whisk the flour thoroughly into the vegetables before adding liquids. Gradually pour in the broth and milk while stirring constantly to ensure smooth incorporation.
- → Can I make the sauce richer?
Absolutely—replace some or all of the low-fat milk with half-and-half or heavy cream for a more indulgent version. The cooking method remains the same.
- → What wine pairs well?
A crisp Pinot Grigio or Sauvignon Blanc complements the creamy sauce and earthy mushrooms beautifully, cutting through the richness with bright acidity.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth to restore the sauce's creamy consistency.