Creamy Chicken Spaghetti with Mushrooms and Spinach

Psst — want a little kitchen secret? I’ll let you in: the trick to silky, clingy sauce is a tiny bit of cream cheese folded into a light roux. I discovered this on a weeknight when I wanted comfort without babysitting a casserole. This Creamy Chicken Spaghetti with Mushrooms and Spinach comes together fast, smells like heaven (think garlic, butter, and warm Parmesan), and has that satisfying stretch of sauce between forkfuls. I treat it like a cozy, slightly indulgent weeknight hug—easy enough for a Tuesday, impressive enough for company. Follow my steps and you’ll get tender chicken, sautéed mushrooms, bright spinach, and a sauce that coats every strand of pasta like it means it.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This dish tastes like a restaurant pasta but comes together like a weeknight dinner. Creamy, garlicky sauce clings to each strand of spaghetti, mushrooms add an earthy bite, and fresh spinach brightens the whole thing. It’s rich without feeling heavy and simple enough that even if your phone rings mid-recipe, you won’t panic. Who doesn’t love creamy sauce with golden edges and a little wilted green for balance?

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 12 oz spaghetti (about 3/4 of a 16 oz box)
• 8 oz cremini or button mushrooms, sliced
• 4 cups baby spinach (packed)
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 4 oz cream cheese, room temperature and cubed
• 1 cup freshly grated Parmesan, plus extra for serving
• 1/2 tsp red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper, to taste

For the Sauce / Garnish (if applicable):

• Fresh parsley, chopped, for garnish
• Extra Parmesan for serving

How I Make It

Step 1:

Bring a large pot of salted water to a rolling boil and cook the 12 oz spaghetti to al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water before you drain. Drain the pasta and set it aside while you finish the sauce. The reserved water will save your sauce if it gets too thick—trust me, that starchy magic helps everything cling.

Step 2:

Heat a large, heavy skillet over medium-high heat. Add 1 tbsp olive oil and once it shimmers, add the chicken pieces. Season generously with salt and pepper. Sear the chicken until browned and cooked through, about 5–7 minutes, stirring so each piece gets golden edges. Remove the chicken to a plate—don’t crowd the pan or the meat will steam instead of caramelize.

Step 3:

Lower the heat to medium and add 2 tbsp butter to the same skillet. Toss in the chopped onion and sliced mushrooms. Sauté until the onions turn translucent and the mushrooms give up their moisture and start to brown, about 5–6 minutes. Add the garlic and cook another 30 seconds until fragrant—you’ll smell that toasty garlic note and know you’re winning.

Step 4:

Sprinkle 2 tbsp flour over the vegetables and stir for 1 minute to cook the flour taste. Slowly whisk in 1 cup chicken broth, scraping up the browned bits (that’s flavor!). Pour in 1 cup heavy cream and add the cubed 4 oz cream cheese. Stir until the cream cheese melts into a silky sauce. Add 1 cup Parmesan and 1/2 tsp red pepper flakes if you like a little zip. Taste and adjust salt and pepper.

Step 5:

Return the cooked chicken to the skillet, then add the drained pasta and 4 cups baby spinach. Toss everything together, adding reserved pasta water a few tablespoons at a time if you need to loosen the sauce. Cook until the spinach wilts and the sauce clings to the spaghetti, about 2–3 minutes. Finish with a sprinkle of chopped parsley and extra Parmesan. Serve hot and watch the satisfied faces.

Pro Tips

• Pat the chicken dry before cooking and season well—dry meat browns better and gives you more flavor.
• If your sauce gets too thick, add the reserved pasta water a tablespoon at a time; the starch helps emulsify the sauce.
• Use freshly grated Parmesan, not pre-grated — it melts smoother and tastes fresher.
• Swap heavy cream for half-and-half to lighten it, but the sauce will thin; add an extra ounce of cream cheese to keep body.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use firm tofu, pressed and cubed, and pan-fry until crisp. The texture changes but the sauce stays delightful.
• Heavy cream ↔ Greek yogurt: Stir in 1 cup Greek yogurt off heat to avoid curdling; expect tangier, lighter sauce.
• Parmesan ↔ Pecorino: Try Pecorino for a saltier, sharper flavor.
• Dairy-free: Use full-fat coconut milk and omit cream cheese, or use a dairy-free cream cheese; flavor shifts but the texture stays creamy.
• Gluten-free: Substitute gluten-free spaghetti and use a GF flour or cornstarch slurry to thicken.

Variations & Tips

• Spicy twist: Add an extra 1/2 tsp red pepper flakes and a splash of hot sauce for a peppery kick.
• Kid-friendly: Omit red pepper flakes and chop mushrooms finely so they blend into the sauce.
• Vegetarian: Omit chicken and toss in roasted chickpeas or extra mushrooms for protein.
• One-pan bake: After combining, transfer to a 9×13 baking dish, top with extra cheese, and bake at 375°F for 10–12 minutes until bubbly and golden.
• Creative twist: Stir in sun-dried tomatoes and lemon zest for a bright, tangy counterpoint to the creaminess.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook through the sauce and pasta, cool, and store in an airtight container for up to 3 days. Reheat gently over low heat with a splash of water or broth so the sauce loosens. Finish with fresh spinach and a quick toss to revive the greens.

Can I double the recipe?

Sure thing. Use a larger pot and skillet (or two pans) so you don’t overcrowd. If baking, move to a larger casserole and add an extra 5–10 minutes if the dish runs cold from the fridge.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for browned chicken edges, mushrooms that have softened and gained color, and a sauce that coats the back of a spoon. Chicken should reach 165°F internal temperature.

What if I don’t have ingredient X?

Short on cream cheese? Add another ounce or two of Parmesan and a splash more cream. No spinach? Stir in frozen peas or kale (tough stems removed) and cook a little longer.

How I Like to Serve It

I serve this with a crisp green salad and a squeeze of lemon to cut through the richness. A crusty baguette soaks up extra sauce beautifully. For drinks, a cold lager or a glass of crisp Chardonnay pairs nicely. It feels right for a cozy weeknight, but I don’t mind making it for a casual dinner party either.

Notes

• Store leftovers in the fridge up to 3 days. Reheat gently with a splash of broth or water.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer to check.

Final Thoughts

Closing: Now go impress someone—or just yourself—with a bowl of creamy, comforting chicken spaghetti. You deserve a delicious hug from your own kitchen.