Creamy Truffle Mushroom Penne with Garlic Panko Crunch

Treat yourself to a luxurious pasta dish that comes together in just 20 minutes. This creamy truffle mushroom penne is packed with umami from sautéed button mushrooms, a silky cream cheese and Parmesan sauce and a finishing touch of truffle seasoning. Tender chicken cutlets add protein, while a crunchy garlic panko topping provides the perfect contrast.

Whether you’re looking for a quick weeknight dinner or a dish impressive enough for guests, this recipe delivers restaurant-quality flavor with minimal effort. Serve with a glass of wine and enjoy!

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Ingredients

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Meanwhile, wash and dry all produce. Trim and quarter the mushrooms (if not pre-sliced). Trim and thinly slice the scallions, separating white parts from green tops. Dice the tomato.
2. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in a large pan over medium-high heat. Add the panko breadcrumbs and cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the garlic powder (reserve the rest) and cook until fragrant, about 30 seconds. Season with salt and pepper. Transfer the garlic panko to a small bowl and set aside. Wipe out the pan.
3. Add the penne pasta to the boiling water. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and set aside.
4. While the pasta cooks, heat a drizzle of olive oil in the same pan over medium-high heat. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Reduce heat to medium.
5. Add the scallion whites, remaining garlic powder and 1 tablespoon butter (2 tablespoons for 4 servings) to the pan with the mushrooms. Cook, stirring, until fragrant, about 30 seconds. Stir in the mushroom stock concentrate, cream cheese, half the Parmesan (reserve the rest for serving) and 1/3 cup water (1/2 cup for 4 servings). Cook, stirring, until the sauce is combined and creamy, 2-3 minutes. Turn off the heat. Stir in the diced tomato, another 1 tablespoon butter (2 tablespoons for 4 servings) and truffle seasoning to taste. Season with salt and pepper.
6. Add the drained penne to the pan with the sauce and stir until the pasta is thoroughly coated. If the sauce seems too thick, add a splash of water until it reaches a creamy consistency. Divide the pasta between bowls. Top with scallion greens, the remaining Parmesan and as much garlic panko as desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like fusilli or rigatoni works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.

Can I make this dish vegetarian?

Absolutely! Simply omit the chicken and add extra mushrooms or a meat substitute like tofu. The sauce is already vegetarian-friendly.