Creamy Chicken and Double Mushroom Penne
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Creamy Chicken and Double Mushroom Penne

Creamy Chicken and Double Mushroom Penne

with Cheese

This Creamy Chicken and Double Mushroom Penne is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Red Onion

2 unit(s)

Portobello Mushrooms

2 unit(s)

Garlic Clove

180 grams

Penne Pasta

(Contains Cereals containing gluten)

120 grams

Sliced Mushrooms

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 pack(s)

Diced British Chicken Breast

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3521 kJ
Energy (kcal)842 kcal
Fat33.6 g
of which saturates19.6 g
Carbohydrate78.6 g
of which sugars12.1 g
Protein54.6 g
Salt1.75 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan
Large Frying Pan


Get Prepped

Bring a large saucepan of water to the boil with 1/2 tsp salt.

Halve, peel and thinly slice the red onion. Thinly slice the portobello mushrooms.

Peel and grate the garlic (or use a garlic press).

Cook the Pasta

When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together. 

Fry the Chicken and Mushrooms

Once the oil is hot, add the diced chicken to the pan and season. Fry until browned all over, 5-6 mins. Once browned, remove from the pan and set aside.

Next, add the portobello and sliced mushrooms to the pan with a drizzle of oil if needed, then cook until browned, stirring occasionally, 5-6 mins. Season with salt and pepper.

Lower the heat to medium and add the onion. Cook, stirring frequently, until softened, 6-8 mins. Add the garlic and cook until fragrant, 1 min. Stir in the balsamic vinegar and cook until evaporated, 1 min.

Bring on the Creamy Sauce

When the veg is cooked, stir in the browned chicken, creme fraiche, veg stock paste and the water for the sauce (see pantry for amount). Bring to the boil and simmer, stirring occasionally, until reduced, 4-5 mins. IMPORTANT:
The chicken is cooked when no longer pink in the middle.

Mix It Up

Once the sauce is reduced, stir through the cooked penne and hard Italian style cheese until piping hot and melted, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.


Share your chicken and double mushroom penne between your bowls.