Creamy Mushroom & Asparagus Chicken Penne (Mediterranean Style)
Ingredients (Serves 4–5)
Pasta & Chicken
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12 oz (340 g) penne pasta
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1 lb (450 g) chicken breast, sliced
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2 tbsp extra-virgin olive oil
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1 tsp paprika
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1 tsp dried oregano
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Salt & black pepper, to taste
Vegetables
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2 cups mushrooms, sliced (cremini or button)
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1½ cups asparagus, trimmed and cut into 1-inch pieces
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3 cloves garlic, minced
Creamy Mediterranean Sauce
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1 cup heavy cream (or half-and-half)
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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
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1 tsp Dijon mustard (optional, adds depth)
Finish
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2 tbsp chopped fresh parsley or basil
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Red chili flakes (optional)
Instructions
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Cook the Pasta
Bring salted water to a boil and cook penne until al dente.
Reserve ½ cup pasta water, then drain. -
Season & Sear Chicken
Season chicken with paprika, oregano, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken 4–5 minutes until golden and cooked through.
Remove and set aside. -
Sauté Vegetables
In the same skillet, add mushrooms and cook 4–5 minutes until browned.
Add asparagus and garlic; sauté 2–3 minutes until just tender. -
Make the Sauce
Reduce heat to medium.
Stir in cream, chicken broth, Parmesan, lemon zest, and Dijon.
Simmer 3–5 minutes until slightly thickened. -
Combine
Return chicken to the pan.
Add cooked penne and toss gently.
Use reserved pasta water to loosen sauce if needed. -
Finish & Serve
Sprinkle with parsley or basil and chili flakes if desired.
Taste and adjust seasoning.
Serving Suggestions
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Serve with a simple arugula salad and lemon vinaigrette
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Add sun-dried tomatoes or olives for extra Mediterranean flair
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Finish with a drizzle of olive oil and extra Parmesan
Tips & Variations
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Swap cream for Greek yogurt + a splash of broth for a lighter version
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Use whole-wheat or chickpea pasta
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Works well for meal prep — creamy without drying out
