Save There was this rainy Tuesday last fall when I needed something that felt like a hug but wouldn't leave me feeling heavy afterward. I had chicken, pasta, and a carton of mushrooms that needed using, so I started experimenting with a lighter cream sauce approach. The smell of thyme and garlic hitting that hot skillet changed my entire mood. Sometimes the best dinners happen when you work with what you have and trust the process.
My sister came over unexpectedly while I was testing this version and practically hovered over the stove the whole time. She kept sneaking bits of chicken and asking when it would be ready, which is usually her polite way of saying she is actually hungry. We ended up eating standing up in the kitchen because neither of us wanted to wait for a proper table setting.
Ingredients
- 300 g whole wheat spaghettini: The nutty flavor of whole wheat holds up beautifully against the creamy sauce but regular works perfectly too
- 2 medium boneless skinless chicken breasts: Pounding them to even thickness ensures they cook through before the outside gets tough
- 250 g cremini mushrooms: These have more depth than white mushrooms and develop such a nice golden color in the pan
- 1 small yellow onion: Finely diced so it melts into the sauce rather than staying in distinct pieces
- 2 cloves garlic: Minced fresh because jarred garlic never quite gives you that aromatic punch you want here
- 1 tsp fresh thyme leaves: Fresh thyme makes the dish feel more elegant but half a teaspoon of dried works in a pinch
- 2 tbsp all-purpose flour: This is what thickens the sauce without needing heavy cream
- 1 cup low-sodium chicken broth: Using low-sodium lets you control the seasoning better
- 3/4 cup low-fat milk: The sauce feels indulgent but keeps things lighter
- 1/4 cup grated Parmesan cheese: Adds that salty umami depth that makes the sauce taste restaurant quality
- 1/2 tsp Dijon mustard: This is the secret ingredient that rounds out all the flavors
- 2 tbsp fresh parsley: Adds a fresh pop of color and brightness against the creamy sauce
Instructions
- Get your pasta going first:
- Bring a large pot of salted water to boil and cook the spaghettini until al dente then reserve half a cup of that starchy pasta water before draining
- Prep your chicken properly:
- Pound those breasts to an even thickness and season both sides with salt and pepper so every bite is flavorful
- Sear the chicken perfectly:
- Heat olive oil in a large nonstick skillet over medium-high heat and cook chicken for five to six minutes per side until golden and cooked through then let it rest on a plate
- Build your flavor base:
- In the same skillet reduce heat to medium and sauté mushrooms and onion for four to five minutes until softened and golden then add garlic and thyme for one minute more
- Create the sauce base:
- Sprinkle flour over the vegetables stirring well and cooking for one minute to lose that raw flour taste
- Add your liquids gradually:
- Whisk in the chicken broth followed by the milk stirring constantly to prevent any lumps then bring to a gentle simmer and cook for two to three minutes until slightly thickened
- Finish with depth:
- Stir in Parmesan cheese and Dijon mustard until smooth then season with salt and pepper adding spinach now if using
- Bring it all together:
- Slice chicken into strips and add both the cooked spaghettini and chicken to the sauce tossing gently to coat and adding a splash of pasta water if needed
- Serve it up:
- Plate everything immediately topped with fresh parsley and extra Parmesan if you want to make it look extra special
Save This recipe has become my go-to when friends say they are coming over and I want something that looks impressive but does not require restaurant level effort. Last month my neighbor asked for the recipe before she even finished her first helping which is always the best compliment.
Making It Your Own
Sometimes I swap in turkey breast or add extra mushrooms and white beans to make it vegetarian. The sauce base is so forgiving that it adapts beautifully to whatever you have on hand or need to accommodate.
Perfect Wine Pairings
A crisp Pinot Grigio cuts through the creaminess beautifully while Sauvignon Blanc adds a bright herbal note that plays nicely with the thyme. Honestly any dry white wine you enjoy drinking will work wonderfully here.
Make Ahead Wisdom
You can slice the chicken and chop all your vegetables in the morning which makes the actual cooking feel almost effortless. The sauce also reheats surprisingly well if you end up with leftovers.
- Keep the pasta and sauce separate if storing for later
- Add a splash of milk when reheating to loosen the sauce back up
- Fresh parsley is best added right before serving
Save Hope this brings you as many cozy kitchen moments as it has brought me. There is something deeply satisfying about a dish that feels special but does not require hours of your evening.
Your Questions Answered
- → Can I use regular pasta instead of whole wheat spaghettini?
Yes, regular spaghettini works perfectly. Both cook similarly and will absorb the cream sauce beautifully. If you prefer thicker pasta, try fettuccine or pappardelle.
- → How do I keep the sauce from becoming too thick?
Use the reserved pasta water to adjust consistency. Add it gradually while tossing, as the pasta will continue absorbing liquid. The sauce should coat the pasta elegantly without pooling at the bottom.
- → What's the best way to cook chicken evenly?
Pound the breasts to uniform thickness before cooking. This ensures they cook through in the same time without drying out. Medium-high heat for 5-6 minutes per side achieves a golden exterior while keeping the interior tender.
- → Can I make this vegetarian?
Absolutely. Omit the chicken and use vegetable broth instead of chicken broth. Add extra mushrooms, white beans, or chickpeas for protein and substance. Increase vegetables like spinach or peas.
- → How do I prevent lumps in the cream sauce?
Whisk the broth and milk together gradually. Start with a small amount to create a smooth paste with the flour before adding the rest of the liquid. Constant whisking while adding liquid prevents lumps from forming.
- → Can I prepare this ahead of time?
Cook components separately and refrigerate up to 2 days. Reheat the sauce gently on the stove, cook fresh pasta, and combine just before serving. This prevents the pasta from becoming mushy.