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Black Truffle Chicken Pasta

Ali Fagan
So decadent and delicious, this creamy chicken truffle pasta is the perfect "treat yourself" dish. The added mushrooms gives this dish an earthy, rounded out flavor. You will want to melt right into this dish, trust me.
Cook Time 35 mins
Total Time 35 mins
Course dinner
Cuisine Italian
Servings 2 people

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 2 chicken breasts cut into bite size pieces
  • 250 grams crimini mushrooms sliced
  • 1 cup heavy cream
  • 1 oz jarred sliced black truffles in oil plus a few for garnish
  • ¼ cup grated parmesan
  • 2 servings gluten free Tagliatelle or pasta of your choice

Instructions
 

  • Cook your pasta according to the instructions, reserving 1/4-/13 cup of pasta water.
  • Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium to high heat. Add bite sized pieces of chicken breast and season with salt and pepper. Cook for around 10 minutes, flipping around occasionally until golden brown. Once done, reserve in a bowl on the side.
  • In the same skillet, heat the second tablespoon of olive oil and add the sliced mushrooms. Season with salt and pepper. Cook over medium to high heat until they cook down to about half their size and turn golden brown. Tip: try to leave them undisturbed and only toss occasionally to get a beautiful golden caramelization.
  • Once golden, reduce the heat and add in the heavy cream and black truffle. Bring to a simmer, then reduce the heat. You want to see small bubbles. Reduce for about 8-10 minutes or until you are left with about 1/3. The sauce should be thick, creamy and easily coat the back of a spoon.
  • Reduce the heat to low and stir in the grated parmesan. Toss back in the reserved chicken. Taste and season with salt and pepper as needed. (I only added more pepper).
  • Add in your pasta and 1/4 cup of reserved pasta water. Using tongs, toss together over low-medium heat until creamy. If you need more water, add it slowly and continue tossing until it all comes together.
  • Plate and top with freshly cracked pepper and some extra truffle slices. Drizzle a little truffle oil from the jars over the pasta and enjoy!

Notes

I used Barilla gluten free tagliatelle and thought it was delicious! 
Be sure not to season your sauce until the end. Given that it reduces a lot, you can over season if you are seasoning the original amount you see in the pan. Also, your chicken and mushrooms got previously seasoned and parmesan is pretty salty. Tasting and then seasoning once it is all mixed together allows you to judge how much more salt or pepper you would like. 
Keyword Chicken, Mushrooms, Pasta, Truffle