Creamy Skillet Spaghetti with Chicken and Mushrooms (Whole Milk Sauce)

1.Cook the spaghetti according to package directions until just shy of al dente. Reserve at least 1/2 cup of the starchy cooking water before draining. Set the pasta aside.

2.Season the cubed chicken breast generously with salt and pepper. Heat the olive oil and butter in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3.Reduce the heat to medium. Add the sliced mushrooms to the same skillet and sauté for 5-8 minutes until they have released their moisture and are deeply browned. Add the minced garlic and chopped shallot/onion and cook for 2 minutes until fragrant.

4.Pour the 750 ml of whole milk into the skillet. Stir in the dried thyme and oregano. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to low and let the sauce simmer gently for 8-10 minutes, allowing it to reduce and thicken slightly.

5.Return the cooked chicken to the skillet. Add the drained spaghetti to the milk sauce. Toss continuously for 3-5 minutes over medium-low heat. The starch from the pasta will continue to release and combine with the reducing whole milk, creating a naturally creamy, thick sauce.

6.If the sauce becomes too thick, add the reserved pasta cooking water, 1/4 cup at a time, until the desired consistency is reached. Taste the sauce and adjust seasoning with salt and pepper as needed.

7.Serve immediately, garnished with fresh chopped parsley.