Save to Pins Tender chicken breast and skinny spaghettini tossed in a velvety, lighter mushroom cream sauce—a comforting, satisfying meal that feels indulgent yet stays light.
Save to Pins This easy-to-make dish combines savory cremini mushrooms with fresh thyme and a hint of Dijon mustard, resulting in a deep, restaurant-quality flavor profile that is both wholesome and comforting.
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
For the best results, ensure you whisk the broth and milk into the flour gradually to maintain a smooth texture. Pounding the chicken to an even thickness before cooking is the best way to ensure it stays tender and juicy while cooking through evenly.
Varianten und Anpassungen
Substitute chicken with turkey breast or omit it entirely for a vegetarian version by adding a can of white beans or extra mushrooms. Use gluten-free pasta and flour if needed, or add a splash of cream or half-and-half for a richer sauce.
Serviervorschläge
Garnish the dish with plenty of fresh parsley and a bit of extra Parmesan. For a complete dining experience, pair this spaghettini with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Save to Pins Enjoy this wholesome Creamy Mushroom Chicken Spaghettini—a perfect example of a meal that feels indulgent while remaining light and nutritious.
Questions & Answers
- → Can I use a different pasta shape?
Absolutely. Spaghettini works beautifully, but you can substitute with fettuccine, pappardelle, or even penne. Just adjust cooking time according to package directions.
- → How do I prevent the sauce from being too thick or too thin?
Reserve pasta water before draining—this starchy liquid helps adjust consistency. Start with the milk and broth amounts listed, then add reserved pasta water a splash at a time until you reach your preferred thickness.
- → Is this suitable for meal prep?
Yes, though best enjoyed fresh. Store components separately: cooked pasta, chicken, and sauce in airtight containers for up to 3 days. Reheat gently in a skillet, adding a splash of broth or milk to restore sauce consistency.
- → What mushrooms work best?
Cremini and white mushrooms are ideal for their earthy flavor and tender texture. Button mushrooms work too. For deeper flavor, try a mix of cremini and shiitake or oyster mushrooms.
- → How can I make this vegetarian?
Omit the chicken and increase mushrooms to 350–400g, or add a can of white beans for protein. Use vegetable broth instead of chicken broth. The cooking method remains the same.
- → Can I add other vegetables?
Definitely. Fresh spinach is already included, but you can also add sun-dried tomatoes, roasted red peppers, peas, or asparagus. Add heartier vegetables earlier in cooking, delicate ones toward the end.