---
title: Chicken & Mushroom Truffle Penne
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-and-mushroom-truffle-penne-649c7b0b4387a88e63f513b4
servings: 2
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Easy Prep
  - Quick
rating: 4.5
rating_count: 1700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the rich, savory truffle and mushroom flavors; some found it mild and wanted more seasoning
  - theme: Ease of prep
    text: Several noted it took longer than expected, but most found it simple to make with clear instructions
image: "https://images.recipes.furrysalamander.com/chicken-mushroom-truffle-penne.avif"
---
Wash and dry all produce. Trim and quarter @button mushrooms{6%oz} (skip if pre-sliced). Trim and thinly slice @scallions{2%pieces}, separating whites from greens. Dice @tomato{1%piece}.

Melt 1%tbsp @butter{3%tbsp} in a #large pan{} over medium-high heat. Add @panko breadcrumbs{3%tbsp}; cook, stirring, until golden and toasted ~{2-3%minutes}. Stir in half the @garlic powder{1%tsp}. Cook until just fragrant ~{30%seconds}. Season with salt and pepper. Turn off heat; transfer to a #small bowl{}. Wipe out pan.

Bring a #medium pot{} of salted water to a boil. Add @penne pasta{8%oz}; cook, stirring occasionally, until al dente ~{9-11%minutes}. Drain.

While pasta cooks, heat @olive oil{1%tbsp} in same pan over medium-high heat. Stir in button mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender ~{5-7%minutes}. Reduce heat to medium.

Stir scallion whites, remaining garlic powder, and 1%tbsp butter into pan with mushrooms. Cook, stirring, until fragrant ~{30%seconds}. Stir in @mushroom stock concentrate{1%unit}, @cream cheese{2%oz}, half the @parmesan cheese{2%tbsp}, and ⅓%cup water. Cook, stirring, until combined and creamy ~{2-3%minutes}. Turn off heat. Stir in tomato, another 1%tbsp butter, and @truffle zest{1%tsp} to taste. Season with salt and pepper.

Stir drained penne pasta 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 cheese. Sprinkle with as much garlicky panko breadcrumbs as you like and serve.