Chicken, Mushroom, and Asparagus Penne Pasta
Tender chicken, earthy mushrooms, and crisp asparagus tossed in a creamy garlic-parmesan sauce with perfectly cooked penne pasta. Lightly seasoned with herbs and a hint of lemon, this pasta is indulgent yet fresh and Mediterranean-friendly.
⏱ Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
Pasta & Chicken
8 oz (225 g) penne pasta
2 tbsp olive oil
2 chicken breasts, cut into bite-sized pieces
Salt & black pepper, to taste
Vegetables
1 cup mushrooms, sliced (button or cremini)
1 cup asparagus, cut into 2-inch piece
2 cloves garlic, minced
Creamy Sauce
1 tbsp olive oil
1 tbsp all-purpose flour
1½ cups milk (or half milk, half cream for richer sauce)
¼ cup grated Parmesan cheese
½ tsp dried thyme or Italian seasoning
Zest of ½ lemon
Salt & pepper, to taste
Optional: pinch of nutmeg for warmth
For Garnish
2 tbsp fresh parsley, chopped
Extra Parmesan, for serving
Instructions
Step 1: Cook the Pasta
1. Bring a pot of salted water to a boil.
2. Cook penne according to package instructions until al dente.
3. Drain, reserving ½ cup of pasta water, and set aside.
Step 2: Cook the Chicken
1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken with salt and pepper.
3. Sauté chicken until golden and cooked through, about 5–6 minutes.
4. Remove chicken from the skillet and set aside.
Step 3: Cook the Vegetables
1. In the same skillet, add mushrooms and asparagus.
2. Sauté for 4–5 minutes, until mushrooms are browned and asparagus is tender-crisp.
3. Add garlic and cook for another 30 seconds until fragrant.
Step 4: Make the Cream Sauce
1. In a small saucepan,put olive oil olive oil over medium heat.
2. Whisk in flour and cook for 1 minute to form a roux.
3. Gradually add milk while whisking until smooth.
4. Stir in Parmesan, thyme, lemon zest, salt, and pepper. Cook until slightly thickened (2–3 minutes).
5. If the sauce is too thick, add a splash of reserved pasta water.
Step 5: Combine Pasta, Chicken & Sauce
1. Add the cooked pasta and chicken back into the skillet with the vegetables.
2. Pour the creamy sauce over everything and toss gently until well coated.
3. Adjust seasoning if needed.
Step 6: Serve
Garnish with fresh parsley and extra Parmesan.
Serve immediately with a wedge of lemon for brightness.
Notes & Tips
Add spinach or sun-dried tomatoes for extra flavor and color.
For a lighter version, substitute half the milk with chicken broth and skip cream.
Use gluten-free pasta if desired.
Serving Suggestions
Pair with:
Garlic bread or herb focaccia
A fresh green salad with lemon-olive oil dressing
Roasted cherry tomatoes on the side
⚖️ Nutrition Information
Calories: 490 kcal
Protein: 36 g
Carbs: 42 g
Fat: 18 g
Fiber: 4 g