Slice the chicken fillets into strips or bite-sized pieces. Season with salt and black pepper.
2. Sauté the Chicken
Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until lightly browned and cooked through. Remove and set aside.
3. Cook the Aromatics and Mushrooms
In the same skillet, add a little more oil if needed. Sauté the minced garlic and chopped onion until fragrant and translucent. Add the sliced mushrooms and cook until tender.
4. Boil the Pasta
Bring a pot of salted water to a boil and cook the spaghetti according to package instructions. Drain and set aside, reserving a small cup of pasta water.
5. Make the Cream Sauce
In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the cream, cooking until the sauce thickens slightly. Season with salt and pepper to taste.
6. Combine Everything
Add the cooked chicken and sautéed mushrooms to the cream sauce. Toss in the drained spaghetti and mix until the pasta is fully coated. Use reserved pasta water if needed to loosen the sauce.
7. Serve and Garnish
Plate the spaghetti and sprinkle generously with grated Parmesan cheese. Finish with fresh chopped dill for a fragrant, colorful touch.
Serving and Storage Tips
