White Chicken Mushroom Spaghetti
Indulge in the creamy, savory goodness of White Chicken Mushroom Spaghetti—a comforting pasta dish that delivers a perfect harmony of tender chicken, earthy mushrooms, and a luscious Parmesan cream sauce. Featuring al dente spaghetti coated in a rich blend of chicken broth, heavy cream, and melted Parmesan, this recipe is elevated with garlic-sautéed mushrooms and a hint of fresh parsley. Quick enough for weeknight dinners yet elegant enough for special occasions, this 45-minute recipe is a crowd-pleaser that’s both hearty and satisfying. Serve it with a sprinkle of red chili flakes for a subtle kick, and enjoy a restaurant-quality dish in the comfort of your own home. Perfect for lovers of creamy pasta and one-pan meals, this White Chicken Mushroom Spaghetti will turn any meal into a celebration of flavor!
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Recipe Information
Ingredients
- 400 g spaghetti
- 2 pieces chicken breast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves, minced
- 250 g white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked (internal temperature of 165°F / 74°C). Transfer the chicken to a plate and let it rest for 5 minutes before slicing into strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the minced garlic and cook for 1 minute until fragrant. Add the sliced mushrooms and cook for 4-5 minutes until they are softened and golden. Season with a pinch of salt and pepper.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes until slightly thickened.
Lower the heat and stir in the heavy cream. Cook for another 2-3 minutes, allowing the sauce to thicken and coat the back of a spoon.
Stir in the grated Parmesan cheese and mix until melted and smooth. Adjust seasoning with additional salt and pepper, if needed.
Add the cooked spaghetti to the skillet, tossing it to coat evenly in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Add the sliced chicken back to the skillet and toss to combine. Let everything warm through for 2-3 minutes.
Garnish with chopped fresh parsley and a sprinkle of red chili flakes, if desired. Serve immediately and enjoy your White Chicken Mushroom Spaghetti!
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.4 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 265 mg | 20% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
