🍝 Penne Pasta with Creamy Chicken, Mushrooms & Asparagus (Mediterranean Style)
Description
This creamy Mediterranean-inspired penne pasta brings together juicy chicken, earthy mushrooms, and tender asparagus in a light cream sauce enriched with olive oil, garlic, and herbs. Unlike heavy sauces, this version is silky and flavorful without being overwhelming—making it ideal for both weeknight dinners and special gatherings.
🛒 Ingredients (Serves 4–6)
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12 oz (340 g) penne pasta
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2 tbsp extra-virgin olive oil
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1 lb (450 g) boneless, skinless chicken breast, sliced
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Salt & freshly ground black pepper, to taste
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1 tsp paprika
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1 tsp dried Italian seasoning or oregano
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3 garlic cloves, minced
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1 small onion or shallot, finely chopped
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8 oz (225 g) mushrooms, sliced
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1 bunch asparagus, trimmed and cut into 2-inch pieces
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¾ cup cooking cream or light cream
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½ cup chicken broth
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½ cup freshly grated Parmesan cheese
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Zest of ½ lemon (optional, Mediterranean touch)
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2 tbsp fresh parsley or basil, chopped
👩🍳 Instructions
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Cook the Pasta
Cook penne in well-salted boiling water until al dente. Reserve ½ cup pasta water, then drain. -
Cook the Chicken
Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, paprika, and Italian seasoning. Sauté until golden and cooked through. Remove and set aside. -
Sauté Vegetables
In the same skillet, add onion and cook until soft. Add garlic and mushrooms; sauté until mushrooms release moisture and turn golden. -
Add Asparagus
Stir in asparagus and cook for 2–3 minutes until bright green and tender-crisp. -
Make the Sauce
Pour in chicken broth and cream. Simmer gently for 3–4 minutes. Stir in Parmesan until smooth. -
Combine Everything
Return chicken to the pan. Add cooked pasta and toss well, adding pasta water if needed. -
Finish & Serve
Add lemon zest, fresh herbs, and adjust seasoning. Serve warm with extra Parmesan.
🌿 Mediterranean Cooking Notes
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Olive oil replaces heavy butter for a healthier base.
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Lemon zest brightens the creamy sauce.
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Herbs and vegetables keep the dish balanced.
❓ Q & A
Q: Can I make this lighter?
A: Yes—use half-and-half or evaporated milk and reduce the Parmesan slightly.
Q: Can I substitute the protein?
A: Absolutely—shrimp, turkey, or even chickpeas work well.
Q: Can I use frozen asparagus?
A: Fresh is best, but frozen works if added directly without thawing.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of broth or milk.
Q: Is this Mediterranean-diet friendly?
A: Yes—when enjoyed in moderation, it follows Mediterranean principles with lean protein, vegetables, and olive oil.
