🍗 Creamy Mushroom & Asparagus Chicken Penne
🛒 Ingredients (Serves 3–4)
- 250 g penne pasta
- 2 chicken breasts, sliced into strips
- 1 bunch asparagus, trimmed & cut into 2-inch pieces
- 1½ cups mushrooms (button or cremini), sliced
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup low-fat cream (or Greek yogurt for lighter option)
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp dried thyme
- Salt & black pepper to taste
- ½ tsp chili flakes (optional)
- Fresh parsley (for garnish)
- Juice of ½ lemon (optional for freshness)
👩🍳 Instructions
- Cook the pasta
Boil penne in salted water until al dente. Drain and set aside. - Cook the chicken
Heat 1 tbsp olive oil in a pan. Add chicken, season with salt, pepper, oregano, and thyme.
Cook until golden and fully done. Remove and set aside. - Sauté vegetables
In the same pan, add remaining olive oil.
Sauté onion and garlic until fragrant.
Add mushrooms and cook until soft and slightly browned.
Toss in asparagus and cook for 3–4 minutes (keep it slightly crisp). - Make the creamy sauce
Lower heat and stir in cream (or yogurt).
Add Parmesan cheese and mix until smooth.
Season with salt, pepper, and chili flakes. - Combine everything
Add cooked chicken and pasta into the sauce.
Toss well to coat everything evenly. - Finish & serve
Add a squeeze of lemon juice for brightness.
Garnish with parsley and extra Parmesan.
🌿 Mediterranean Touch
- Uses olive oil instead of butter
- Incorporates fresh vegetables (asparagus & mushrooms)
- Option to use Greek yogurt for a lighter, protein-rich sauce
💡 Tips for Best Flavor
- Don’t overcook asparagus — it should stay vibrant and slightly crisp
- Add a splash of pasta water to loosen the sauce if needed
- For extra depth, add a pinch of nutmeg to the cream sauce
❓ Q & A
Q: Can I make this healthier?
Yes! Use whole wheat penne and replace cream with Greek yogurt or low-fat milk.
Q: What protein alternatives can I use?
You can swap chicken with shrimp, turkey, or keep it vegetarian by adding chickpeas.
Q: Can I make it dairy-free?
Use coconut cream or cashew cream instead of dairy and skip Parmesan (or use vegan cheese).
Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or water.
