Save to Pinterest I'd been meaning to make a proper cream sauce for years, but something about the heavy cream and butter always held me back. Then my friend Sarah served this lighter version at a rainy Tuesday dinner, and I couldn't believe how luscious it tasted without weighing me down. The way the sauce clung to each strand of spaghettini made me realize comfort food doesn't have to leave you feeling sluggish. I've been making it on repeat ever since, especially on those nights when I want something that feels like a hug without the post-meal slump.
Last winter my sister came over exhausted from a new job, and I whipped this up while she curled up on my couch. She kept drifting into the kitchen, drawn by the smell of garlic and thyme hitting the hot pan, asking 'is it ready yet' every three minutes. When we finally sat down with steaming bowls, she took one bite and went completely silent for a full minute. That's when I knew this wasn't just pasta—it was the kind of meal that lets you exhale properly.
Ingredients
- Whole wheat spaghettini: The nutty flavor holds up beautifully against the creamy sauce, though regular works perfectly too
- Boneless chicken breasts: Pounding them to even thickness ensures they cook through without drying out
- Cremini mushrooms: They have more depth than white mushrooms and become wonderfully meaty when sautéed
- Yellow onion: Finely diced so it melts into the sauce rather than staying in distinct pieces
- Fresh thyme: The earthiness pairs perfectly with mushrooms, though dried thyme works in a pinch
- All-purpose flour: Creates the silky base that thickens the sauce without making it heavy
- Low-fat milk: Surprisingly creamy when combined with the broth and Parmesan
- Grated Parmesan: Adds umami and helps the sauce cling to every strand of pasta
- Dijon mustard: A secret ingredient that enhances all the other flavors without tasting mustardy
- Fresh parsley: Brightens up the rich sauce and makes the dish lookrestaurant-worthy
Instructions
- Get the pasta going:
- Drop your spaghettini into salted boiling water and cook until al dente, then scoop out that crucial half cup of starchy pasta water before draining
- Prep your chicken:
- Pound those breasts to an even thickness and season them generously with salt and pepper on both sides
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat and cook chicken 5 to 6 minutes per side until golden and cooked through, then remove to rest
- Build the flavor base:
- In the same pan, sauté mushrooms and onion for 4 to 5 minutes until golden, then add garlic and thyme for just 1 minute until fragrant
- Make the sauce base:
- Sprinkle flour over the vegetables, stir well, and cook for 1 minute to remove the raw flour taste
- Add the liquids:
- Gradually whisk in chicken broth followed by milk, stirring constantly to prevent lumps, then simmer for 2 to 3 minutes until slightly thickened
- Finish the sauce:
- Stir in Parmesan and Dijon mustard until smooth, season with salt and pepper, and add spinach now if you're using it
- Bring it all together:
- Slice the chicken into strips, toss everything back into the sauce with a splash of that reserved pasta water if needed, and serve immediately
Save to Pinterest My roommate walked in while I was making the sauce once and literally stopped in her tracks, asking what smelled so incredible. The combination of mushrooms, thyme, and garlic filling the apartment is the kind of aromatherapy no candle can replicate.
Making It Your Own
I've learned that this sauce is remarkably forgiving. Sometimes I add a splash of white wine while sautéing the vegetables for extra brightness, other times I toss in some sun-dried tomatoes with the spinach. The base is solid enough that small variations only make it more your own.
Getting The Texture Right
The key is whisking constantly when you add the liquids—I learned this the hard way when my first attempt turned into a lumpy disaster. Keep that whisk moving and you'll end up with restaurant-smooth sauce every single time.
Serving Suggestions
This dish is satisfying enough to stand alone, but a simple green salad with lemon vinaigrette cuts through the richness beautifully. A crisp white wine like Pinot Grigio or Sauvignon Blanc alongside makes even a weeknight dinner feel like an occasion.
- Let the chicken rest for at least 5 minutes before slicing to keep it juicy
- Grate your own Parmesan instead of buying pre-grated for better melting
- If the sauce seems too thick, the pasta water will fix it every time
Save to Pinterest There's something deeply satisfying about a dish that feels indulgent but doesn't leave you needing a nap afterward. This pasta has become my go-to for everything from solo weeknight dinners to feeding friends on short notice.
Recipe FAQs
- → Can I use regular pasta instead of spaghettini?
Absolutely. Spaghetti, fettuccine, or penne work equally well with this cream sauce. Adjust cooking time according to your pasta choice.
- → How do I prevent the sauce from becoming lumpy?
Whisk the broth and milk gradually into the roux, stirring constantly. Keep heat at medium to avoid temperature spikes. If lumps form, strain the sauce through a fine-mesh sieve.
- → Can I make this ahead and reheat it?
Yes, prepare the sauce and chicken separately, then store in airtight containers for up to 3 days. Cook pasta fresh and combine when reheating. Add a splash of broth to restore sauce consistency.
- → What's the best way to pound chicken breasts evenly?
Place breasts between plastic wrap and use a meat mallet or rolling pin to gently pound from center outward. Even thickness ensures uniform cooking and prevents dry edges.
- → Can I substitute the mushrooms?
Yes, try shiitake, portobello, or button mushrooms. Baby bella mushrooms add deeper umami. You can also combine varieties for complex flavor.
- → How do I make this vegetarian?
Omit the chicken and add white beans, extra mushrooms, or tofu. Use vegetable broth instead of chicken broth. The sauce and pasta preparation remain the same.