Save to Pinterest The smell of thyme hitting hot garlic still takes me back to my tiny first apartment kitchen, where I discovered that a cream sauce could actually feel light and fresh. I'd been making heavy cream sauces for years until a friend showed me how just a touch of flour and low-fat milk could create something velvety without that weighed-down feeling. Now this spaghettini has become my go-to when I want comfort food that won't put me into a food coma.
Last Tuesday my sister dropped by unexpectedly after a brutal day at work. I had everything for this dish already in my fridge, and within 40 minutes we were twirling noodles and talking about everything and nothing. She took three helpings and asked for the recipe before she even put on her coat to leave.
Ingredients
- Whole wheat spaghettini: The nutty flavor stands up beautifully to the mushroom sauce, but regular works perfectly fine too
- Chicken breasts: Pounding them to even thickness ensures they cook through without drying out
- Cremini mushrooms: They have more depth than white mushrooms but either variety will give you that earthy base
- Low-fat milk: Creates a silky sauce without the heaviness of cream
- Fresh thyme: Woody herbs partner perfectly with mushrooms and chicken
- Dijon mustard: My secret ingredient that adds a subtle tangy depth you cannot quite place
Instructions
- Start your pasta water:
- Get that big pot bubbling with plenty of salt and cook your spaghettini until it has a little bite left to it
- Season and sear the chicken:
- Give those breasts a good pound, season generously, and get them golden in hot olive oil
- Build your flavor base:
- Let the mushrooms and onions get golden and fragrant before adding the garlic so it does not burn
- Create the roux:
- Sprinkle flour over the vegetables and cook for a full minute to lose that raw flour taste
- Add the liquids:
- Whisk in the broth first, then the milk, stirring constantly to prevent any lumps from forming
- Finish with cheese and mustard:
- Stir in the Parmesan and Dijon until smooth, then season carefully with salt and pepper
- Bring it all together:
- Slice the chicken, toss everything in that gorgeous sauce, and add pasta water if it needs loosening
Save to Pinterest This recipe saved me during a dinner party when I realized I had forgotten to buy wine. Nobody noticed because the sauce was so flavorful on its own, and now I actually prefer it this way.
Making It Your Own
Sometimes I skip the chicken entirely and load up on extra mushrooms or throw in white beans for protein. The sauce base is so versatile that you can adapt it to whatever you have on hand or whoever is coming to dinner.
Perfect Pairings
A crisp white wine cuts through the richness beautifully, and a simple green salad with lemon vinaigrette brightens the whole plate. For something heartier, roasted asparagus or sautéed broccoli on the side makes it feel like a restaurant meal.
Getting The Timing Right
I have learned to start my water first, then prep everything while it heats up. The chicken rests while the sauce comes together, so everything stays perfectly warm without overcooking. This rhythm means all components hit the pan at exactly the right moment.
- Keep your pasta water well salted like the ocean
- Never skip resting the chicken after cooking
- Have all ingredients prepped before you start the sauce
Save to Pinterest This is the kind of meal that makes your kitchen feel cozy and inviting, no matter what kind of day you have had.
Questions & Answers About This Recipe
- → Can I use regular pasta instead of spaghettini?
Absolutely. Any thin pasta like fettuccine, linguine, or pappardelle works beautifully with this cream sauce. Adjust cooking time according to package directions and reserve pasta water for consistency adjustments.
- → How do I keep the sauce from becoming too thick?
Whisk the milk in gradually to avoid lumps, and simmer gently for just 2-3 minutes. The sauce will continue thickening slightly as it cools. Use reserved pasta water to loosen if needed—it adds starch for a silkier finish.
- → What's the best way to cook chicken breasts evenly?
Pound boneless breasts to uniform thickness before seasoning. This ensures even cooking without dry edges. Cook over medium-high heat for 5-6 minutes per side until golden. Let rest briefly before slicing to retain juices.
- → Can I make this dish vegetarian?
Yes, simply omit the chicken and add extra mushrooms, a can of white beans, or crumbled tofu. Use vegetable broth instead of chicken broth. Everything else stays the same—you'll have a hearty, protein-rich vegetarian version.
- → How far ahead can I prepare this?
Cook pasta and chicken separately up to 4 hours ahead. Store refrigerated. The sauce is best made fresh, but you can prep vegetables and measure ingredients the night before. Assemble and warm gently when ready to serve.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or Sauvignon Blanc complements the creamy mushroom sauce beautifully. The acidity cuts through richness while the wine's subtle fruit notes echo the earthy mushrooms and herbs.