Creamy chicken spaghetti with mushrooms and Parmesan

I love meals that feel like a hug on a plate, and this creamy chicken spaghetti does exactly that — steaming, cheesy, and just a little nostalgic. When I pull this out of the oven, the kitchen smells like buttery garlic and roasted mushrooms, and the whole family crowds the counter asking when dinner will be ready. I learned this version on a gray afternoon when I wanted something warm but not fussy, and it quickly became my go-to weeknight winner. It melts together fast, holds up for leftovers, and comforts like an old sweater — who doesn’t love a dish that tastes like home?

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This creamy chicken spaghetti balances silky sauce, tender shredded **chicken**, and earthy **mushrooms**, with bright hits of **Parmesan** and fresh herbs. It’s cozy without being heavy, and you get golden edges and bubbling cheese — that sizzle and smell will make everyone pull up a chair. It’s so easy even if your weeknight brain has left the building, and it reheats like a dream for quick lunches.

Ingredients

For the Main Dish:

• 8 oz spaghetti (break in half to fit your skillet, if desired)
• 1 lb boneless, skinless chicken breasts (about 2 medium)
• 8 oz cremini or white mushrooms, sliced
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 3 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese, plus extra for serving
• 1/2 tsp dried thyme or 1 tsp fresh
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley (for garnish)
• 1 tbsp lemon juice (optional, brightens the sauce)

For the Sauce / Garnish (if applicable):

• Extra grated Parmesan and chopped parsley for serving
• Optional pinch of nutmeg in the sauce (⅛ tsp) for warmth

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the spaghetti for 8 minutes or until just shy of al dente (it will finish cooking in the sauce). While the pasta cooks, season the chicken with salt and pepper. Heat a large skillet over medium-high heat with 1 tbsp olive oil and sear the chicken about 4–5 minutes per side until golden. Transfer chicken to a plate and tent loosely with foil. Don’t worry about perfect doneness yet — the chicken will finish in the sauce and stay juicier if you don’t overcook it now.

Step 2:

In the same skillet, melt 3 tbsp butter and add the chopped onion. Sauté until translucent and smelling sweet, about 4 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, another 4–5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant — that pop of garlic aroma makes the kitchen sing.

Step 3:

Sprinkle the 3 tbsp flour over the vegetables and stir for about 1 minute to cook the raw flour taste away. Slowly pour in the 2 cups chicken broth, whisking as you go so the sauce stays smooth. Add the 1 cup heavy cream, thyme, and red pepper flakes if using. Bring to a gentle simmer; the sauce will thicken and coat the back of a spoon. Taste and season with salt and pepper. If you want a brighter finish, stir in 1 tbsp lemon juice.

Step 4:

Slice or shred the rested chicken and return it to the skillet along with the cooked spaghetti (drain but don’t rinse). Toss everything together so the pasta soaks up the sauce and the chicken warms through, about 2–3 minutes. Stir in 1 cup grated Parmesan until silky and smooth. Look for the sauce to cling to the noodles and for a gentle bubbling along the edges — that tells you everything melded together.

Step 5:

Turn off the heat and sprinkle with chopped parsley and extra Parmesan. Serve immediately with cracked black pepper. If you like a golden top, transfer to a baking dish, sprinkle extra Parmesan, and broil for 1–2 minutes until bubbly and lightly browned — watch it closely so it doesn’t burn.

Pro Tips

• Cook pasta slightly under al dente so it finishes in the sauce without getting mushy.
• Use freshly grated Parmesan for best melt and flavor; pre-grated can become powdery.
• If your sauce gets too thick, stir in a bit more chicken broth or cream, one tablespoon at a time.
• Poach chicken in broth instead of searing if you want extra tender, hands-off meat (about 12–15 minutes simmer).

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

• Swap chicken for cooked shredded rotisserie chicken — saves time and boosts flavor.
• Use Greek yogurt (½ cup) mixed with a little milk as a lighter substitute for heavy cream — expect a tangier, thicker sauce.
• For a vegetarian version, replace chicken with roasted chickpeas or extra mushrooms; add spinach for color.
• Dairy-free: use canned full-fat coconut milk and a dairy-free Parmesan alternative; flavor will lean sweeter and coconutty.
• Gluten-free: use gluten-free pasta and swap flour with 2 tbsp cornstarch (whisk into cold broth first).

Variations & Tips

• Spicy: add 1–2 tsp smoked paprika and an extra pinch of red pepper flakes.
• Kid-friendly: skip the pepper flakes and lemon; add a little extra Parmesan for familiar cheese flavor.
• Herby: stir in 2 tbsp chopped basil or tarragon at the end for a fresh twist.
• One-pot twist: break dry pasta and cook directly in the sauce (increase broth to 3 cups) for a rustic, hands-off meal.
• Crunchy topping: mix panko with a little melted butter and broil on top for 2–3 minutes until golden.
• Creative twist: fold in sun-dried tomatoes and toasted pine nuts for a Mediterranean vibe.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole through Step 4, cool, and refrigerate for up to 24 hours. Reheat covered at 350°F for about 20–25 minutes until warmed through; uncover and broil for a minute if you want a bubbly top.

Can I double the recipe?

Sure thing. Use a larger skillet or two pans, and increase cook time slightly for the chicken sear and when reheating—spread in a 9×13-inch dish for baking.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 2¼ tbsp oil for 3 tbsp butter).

How do I know it’s done?

Look for a silky sauce that clings to noodles, juicy chicken with no pink inside, and bubbling edges if you broil — the cheese should brown lightly. Chicken reaches safe temp at 165°F.

What if I don’t have ingredient X?

Don’t panic. No mushrooms? Use extra onions and spinach. Out of Parmesan? Try Pecorino or a sharp cheddar for a different but tasty profile.

How I Like to Serve It

I usually pair this with a crisp green salad and a bright vinaigrette to cut through the richness. A loaf of crusty bread or garlic bread makes the meal feel indulgent. This dish works for cozy weeknights, casual potlucks, or an easy dinner party — it travels well and pleases picky eaters. In summer I serve it with lemony arugula; in winter I go all-in with roasted root vegetables.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the oven to keep the sauce smooth.
• Safe cooking temp for chicken: 165°F. Use a meat thermometer for confidence.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! Enjoy the cheesy pulls and cozy sighs around the table.