🍝 Creamy Mushroom & Asparagus Chicken Penne

🌿 Description

This Creamy Mushroom and Asparagus Chicken Penne is rich, comforting, and beautifully balanced with fresh Mediterranean flavors. Tender chicken, earthy mushrooms, and crisp asparagus are tossed in a light garlic cream sauce with olive oil and herbs, then folded into perfectly cooked penne.

It’s elegant enough for guests but simple enough for weeknight dinner — creamy without being heavy.

🛒 Ingredients (Serves 4–6)

12 oz (340g) penne pasta (whole wheat optional)
2 tbsp olive oil
2 boneless skinless chicken breasts, diced
1 cup mushrooms, sliced
1 bunch asparagus, trimmed & cut into 2-inch pieces
3 cloves garlic, minced
1 cup light cream (or half & half)
½ cup chicken broth
½ cup grated Parmesan cheese
1 tsp dried oregano
½ tsp dried thyme
Salt & black pepper to taste
1 tbsp lemon juice
Fresh parsley, chopped (for garnish)

👩‍🍳 Instructions

1️⃣ Cook Pasta

Bring salted water to a boil and cook penne until al dente.
Reserve ½ cup pasta water before draining.

2️⃣ Cook Chicken

Heat olive oil in a large skillet over medium heat.
Season chicken with salt and pepper.
Cook 5–6 minutes until golden and cooked through.
Remove and set aside.

3️⃣ Sauté Vegetables

In the same pan, add a little more olive oil if needed.
Sauté mushrooms until softened.
Add asparagus and cook 2–3 minutes (keep slightly crisp).
Add garlic and cook 30 seconds.

4️⃣ Make Sauce

Pour in chicken broth and let simmer 2 minutes.
Add cream, oregano, thyme, and Parmesan.
Simmer until slightly thickened.

Stir in lemon juice.

5️⃣ Combine

Return chicken to pan.
Add cooked pasta and toss gently.
Add reserved pasta water a little at a time if needed to loosen sauce.

Garnish with parsley and extra Parmesan.

🌟 Mediterranean Tips

Use extra virgin olive oil for deeper flavor.
Add sun-dried tomatoes for brightness.
Replace cream with Greek yogurt for lighter option.
Sprinkle feta for a Greek-inspired twist.

🍽 Serving Ideas

Serve with cucumber tomato salad
Pair with garlic roasted vegetables
Add warm whole-grain bread
Top with chili flakes for heat

❓ Q & A

Q: Can I make this lighter?

Yes! Use half-and-half or replace cream with Greek yogurt.

Q: Can I use another pasta?

Yes — fettuccine, rigatoni, or even spaghetti works well.

Q: Can I make it dairy-free?

Use coconut cream and dairy-free Parmesan alternative.

Q: Can I prepare ahead?

Yes, but slightly undercook pasta so it doesn’t become soft when reheated.

Q: Is this meal prep friendly?

Absolutely — store in airtight container up to 3 days.