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Chicken & Mushroom Truffle Penne
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Chicken & Mushroom Truffle Penne

Chicken & Mushroom Truffle Penne

with Garlicky Panko & Parmesan

Treat yourself to truffles with tonight’s ‘shroom-packed pasta. You’ll start with penne, which you’ll cook until tender, then toss in a silky, savory sauce of sautéed button mushrooms, garlic powder, mushroom stock, cream cheese, and Parmesan. A swirl of butter and dusting of truffle zest take the rich and umami flavors to the next level. Garnish everything with crunchy, garlicky panko, then pour yourself a glass of wine and toast to a restaurant-worthy dinner.

Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

8 ounce

Button Mushrooms

2 unit


1 unit


¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Garlic Powder

1 unit

Mushroom Stock Concentrate

4 tablespoon

Cream Cheese

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

2 g

Truffle Zest

6 ounce

Penne Pasta

(Contains Wheat)

10 ounce

Chicken Breast Strips

Not included in your delivery



2 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)

1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories920 kcal
Fat41 g
Saturated Fat19 g
Carbohydrate84 g
Sugar9 g
Dietary Fiber5 g
Protein53 g
Cholesterol180 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Paper Towel
Large Pan
Small Bowl



• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Dice tomato.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.

Toast Panko

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you’ll use the rest later). Cook until just fragrant, 30 seconds. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.

Use pan used for chicken here.

Cook Penne

• Add penne to pot of boiling water. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

Cook Mushrooms

• While pasta cooks, heat a large drizzle of olive oil in same pan over medium-high heat. Stir in mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Reduce heat to medium.

Make Sauce

• Stir scallion whites, remaining garlic powder, and 1 TBSP butter (2 TBSP for 4 servings) into pan with mushrooms. Cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate, cream cheese, half the Parmesan (save the rest for serving), and 1⁄3 cup water (½ cup for 4). Cook, stirring, until combined and creamy, 2-3 minutes. Turn off heat. • Stir in tomato, another 1 TBSP butter (2 TBSP for 4), and truffle zest to taste. Season with salt and pepper.

Stir in chicken along with tomato.

Finish & Serve

• Stir drained penne into pan with sauce until thoroughly coated, adding water a splash at a time until sauce reaches a creamy consistency. • Divide between bowls; top with scallion greens and remaining Parmesan. Sprinkle with as much garlicky panko as you like and serve.

Chicken is fully cooked when internal temperature reaches 165°.