Creamy Mushroom and Chicken Penne with Zucchini and Tomatoes

If you love mushrooms, this pasta is for you. Tender cremini mushrooms are the star, bringing deep, earthy flavors to every bite. Combined with al dente penne, fresh zucchini, juicy tomatoes and a silky crème fraîche sauce kissed with lemon and chives, this dish is pure comfort. A sprinkle of Parmesan cheese finishes it off perfectly.

This recipe is simple enough for a weeknight but impressive enough to serve guests. The creamy sauce comes together quickly and the chicken adds protein to make it a complete meal. Get ready for a bowl of pure satisfaction.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

0.67 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve tomatoes. Mince chives. Quarter lemon.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes. Transfer to a medium bowl. Wipe out pan.
3. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
4. Heat a drizzle of olive oil in the pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, 5-7 minutes. Turn off heat; season with salt and pepper. Transfer to bowl with zucchini. Wash out pan.
5. Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
6. While penne cooks, heat ½ TBSP butter (1 TBSP for 4 servings) and a drizzle of olive oil in the pan used for mushrooms over medium-high heat. Add tomatoes and season with 1 tsp Italian Seasoning (2 tsp for 4), salt and pepper. (Use the rest of the Italian Seasoning as you like.) Cook, stirring, until tomatoes are softened, 2-4 minutes.
7. Stir in half the chives and juice from half the lemon. Reduce heat to low, then stir in stock concentrate and ¼ cup reserved pasta cooking water (⅓ cup for 4). Whisk in crème fraîche; season with salt and pepper.
8. Add zucchini, mushrooms and drained penne to pan with sauce; stir to combine. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. TIP: If necessary, add more pasta cooking water a splash at a time until penne is coated in a creamy sauce.
9. Divide pasta between bowls. Sprinkle with Parmesan and remaining chives. Serve with remaining lemon wedges on the side. Serve chicken atop pasta.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute penne with other short pasta like rigatoni, fusilli or farfalle. Adjust cooking time according to package directions.

Can I make this dish dairy-free?

You can try using dairy-free crème fraîche and vegan butter or olive oil. Omit the Parmesan or use a dairy-free alternative.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.