🍝 Creamy Mushroom & Asparagus Chicken Penne (Full Mediterranean Recipe)

Serves: 4

Ready in: 30–35 minutes

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⭐ Ingredients

For the Chicken & Pasta

• 300–350 g penne pasta

• 2 tbsp olive oil

• 2 chicken breasts, sliced into strips

• 1 tsp paprika

• 1 tsp garlic powder

• Salt & pepper to taste

For the Creamy Mediterranean Sauce

• 1 tbsp olive oil + 1 tbsp butter

• 1 medium onion, finely diced

• 3–4 garlic cloves, minced

• 250 g mushrooms, sliced

• 1 bunch asparagus, cut into 2–3 inch pieces

• 1 cup chicken broth

• 1 cup cream (or half-and-half)

• ½ cup grated parmesan

• Juice of ½ lemon

• 1 tsp dried oregano

• ½ tsp thyme

• ¼ tsp chili flakes (optional)

• Salt & black pepper to taste

• Fresh parsley or basil, chopped

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⭐ Instructions

1. Cook the pasta

• Boil penne in salted water until al dente.

• Drain and set aside (reserve ½ cup pasta water).

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2. Cook the chicken

1. Heat olive oil in a skillet.

2. Season chicken with paprika, garlic powder, salt, and pepper.

3. Cook until golden and no longer pink.

4. Remove from pan and set aside.

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3. Sauté the vegetables

1. In the same pan, add butter + olive oil.

2. Add onions → cook until soft.

3. Add garlic → cook 30 seconds.

4. Add mushrooms → sauté until browned.

5. Add asparagus → cook 3–4 minutes until bright and tender.

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4. Make the creamy Mediterranean sauce

Add to the pan:

• chicken broth

• cream

• parmesan

• oregano

• thyme

• chili flakes

• lemon juice

Stir and simmer 5 minutes until thickened.

Add salt and pepper to adjust taste.

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5. Combine everything

Add:

• cooked chicken

• cooked penne

• splash of pasta water if needed

Toss until creamy and coated.

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6. Finish

Top with:

• fresh parsley or basil

• extra parmesan

• drizzle of olive oil (Mediterranean touch)

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🍽️ Serving Suggestions

• Serve with garlic bread, focaccia, or a cucumber–tomato salad.

• Add sun-dried tomatoes or spinach for more Mediterranean flavor.

• Replace chicken with shrimp for a lighter version.