---
title: Chicken Truffle Pasta
description: Seared golden chicken and browned mushrooms in a velvety Parmigiano-Reggiano and double cream sauce, finished off the heat with aromatic truffle oil.
servings: 2
prep time: 10 minutes
cook time: 20 minutes
tags:
  - mains
  - pasta
  - italian
  - chicken
---

= Boil Pasta

Bring a #large pot{} of salted water to a rolling boil. Add @pasta{170%g} and cook until 1 minute shy of al dente.

Scoop out and set aside 60 ml of the starchy pasta cooking water, then drain the pasta in a #colander{}.

= Sear Chicken

Season @cubed chicken{225%g} with a pinch of @salt{1%pinch} and freshly ground @black pepper{1%pinch}.

Heat @olive oil{10%ml} in a #skillet{} over medium-high heat. Cook the chicken until golden brown and cooked through, about ~{4-6%minutes}. Transfer the chicken to a plate and set aside.

= Mushrooms & Aromatics

Melt @unsalted butter{15%g} in the same skillet over medium heat.

Add @sliced mushrooms{115%g} and cook undisturbed for ~{2-3%minutes} until nicely browned.

Add diced @shallot{1/2} and minced @garlic{2%cloves}, stirring for ~{1%minute} until fragrant.

= Deglaze & Sauce

Pour in @dry white wine{30%ml} (or 30 ml of the reserved pasta water) to deglaze, scraping up any browned fond stuck to the bottom of the pan. Simmer for ~{1-2%minutes} until reduced by half.

Pour in @double cream{120%ml} and bring to a gentle simmer over medium-low heat for ~{1-2%minutes} until slightly thickened. (Keep the heat gentle so the cream does not split).

Reduce heat to low, then stir in grated @Parmigiano-Reggiano{25%g} until completely melted and smooth.

= Emulsify & Truffle Finish

Toss the cooked chicken and drained pasta into the skillet. Stir vigorously over low heat, splashing in 1–2 tablespoons of the reserved pasta water as needed to create a glossy, clinging sauce.

Remove the skillet completely from the heat. Drizzle in @truffle oil{5%ml} (or fold through 7 g of truffle paste).

> Important: Heat degrades delicate truffle aroma—always fold through off the heat immediately before serving.

Garnish with freshly cracked black pepper and chopped @fresh parsley{}, and serve immediately.