Pin it The first time I made this mushroom chicken pasta was on a rainy Tuesday when my refrigerator was nearly empty but I had exactly the right combination of ingredients. Something magical happened when that velvety sauce hit the hot pasta—my husband actually stopped scrolling through his phone and asked what I was making. Now it is the recipe I turn to when I want something that tastes like it came from a restaurant but only takes forty minutes to get on the table.
Last winter my sister came over exhausted from work and I tossed this together while she told me about her day. By the time we sat down with our steaming bowls she had completely forgotten about the office stress and was asking for seconds. That is when I knew this recipe was not just good food but a total mood shifter.
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Ingredients
- Whole wheat spaghettini: The nutty flavor adds something special but regular works perfectly too
- Chicken breasts: Pound them to even thickness so they cook through without drying out
- Cremini mushrooms: They have more flavor than white buttons and hold up beautifully in the sauce
- Low fat milk: Creates that creamy texture without making the sauce heavy
- Dijon mustard: The secret ingredient that makes everyone wonder what that special flavor is
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Instructions
- Get your pasta going first:
- Boil salted water and cook the spaghettini until al dente then save that pasta water before draining—it is liquid gold for finishing sauces.
- Season and cook the chicken:
- Pound those breasts to even thickness and season well then cook in hot oil until golden on both sides.
- Build your flavor base:
- Sauté the mushrooms and onions until golden and fragrant then add garlic and thyme for just one minute so nothing burns.
- Create the creamy sauce:
- Sprinkle flour over the vegetables then gradually whisk in the broth and milk until everything is smooth and bubbling.
- Finish it all together:
- Stir in the Parmesan and mustard then toss the sliced chicken and pasta right in the pan adding pasta water if you need it.
Pin it My friend Sarah claimed she hated cream sauces until I made this for her book club. Now she requests it every time she comes over and says it ruined all other pasta recipes for her because nothing else compares.
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Making It Your Own
Sometimes I swap in turkey breast or go completely vegetarian with extra mushrooms and white beans when my vegetarian niece visits. The sauce adapts beautifully to whatever you have on hand.
Perfect Wine Pairings
A crisp Pinot Grigio cuts through the creaminess while a buttery Chardonnay complements the rich sauce perfectly. Either way pour yourself a glass while you cook—it makes the whole experience feel more special.
Make Ahead Magic
You can slice the chicken and chop all the vegetables in the morning then everything comes together in minutes at dinner time. The sauce also freezes beautifully if you want to double the batch.
- Undercook the pasta slightly if you plan to reheat leftovers later
- Keep a little extra pasta water on hand when reheating to loosen the sauce
- This recipe doubles beautifully for meal prep or feeding a crowd
Pin it There is something so comforting about a creamy pasta dinner that does not leave you feeling weighed down afterward. This is the kind of meal that makes a regular Tuesday feel like a special occasion.
Recipe FAQs
- → Can I make this vegetarian?
Yes, simply omit the chicken and add extra mushrooms or a can of white beans for protein. The sauce works perfectly as a vegetarian pasta dish.
- → What pasta works best?
Spaghettini is ideal for the creamy sauce to cling to, but regular spaghetti, linguine, or fettuccine work well too. Whole wheat adds fiber and nutrients.
- → Can I use different mushrooms?
Absolutely. Cremini, white button, shiitake, or a mushroom blend all work beautifully. Slice them evenly for consistent cooking.
- → How do 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 creaminess.
- → Can I freeze this dish?
Freezing isn't recommended as dairy-based sauces can separate when thawed. Best enjoyed fresh or refrigerated for next-day leftovers.
- → What wine pairs well?
A crisp Pinot Grigio or Sauvignon Blanc complements the creamy sauce beautifully without overpowering the delicate mushroom flavors.
