Chicken Truffle Pasta

🥘 Ingredients

Boil Pasta

• pasta
  170 g

Sear Chicken

• black pepper
  1 pinch
• cubed chicken
  225 g
• olive oil
  10 ml
• salt
  1 pinch

Mushrooms & Aromatics

• garlic
  2 cloves
• shallot
  1/2
• sliced mushrooms
  115 g
• unsalted butter
  15 g

Deglaze & Sauce

• Parmigiano-Reggiano
  25 g
• double cream
  120 ml
• dry white wine
  30 ml

Emulsify & Truffle Finish

• fresh parsley
• truffle oil
  5 ml

🍳 Cookware

• large pot
• colander
• skillet

Boil Pasta

1. 1

   Bring a large pot of salted water to a rolling boil. Add pasta and cook until 1 minute shy of al dente.

   pasta: 170 g
2. 2

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

Sear Chicken

1. 1

   Season cubed chicken with a pinch of salt and freshly ground black pepper .

   cubed chicken: 225 g, salt: 1 pinch, black pepper: 1 pinch
2. 2

   Heat olive oil 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.

   olive oil: 10 ml

Mushrooms & Aromatics

1. 1

   Melt unsalted butter in the same skillet over medium heat.

   unsalted butter: 15 g
2. 2

   Add sliced mushrooms and cook undisturbed for ⏱️ 2-3 minutes until nicely browned.

   sliced mushrooms: 115 g
3. 3

   Add diced shallot and minced garlic , stirring for ⏱️ 1 minute until fragrant.

   shallot: 1/2, garlic: 2 cloves

Deglaze & Sauce

1. 1

   Pour in dry white wine (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.

   dry white wine: 30 ml
2. 2

   Pour in double cream 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).

   double cream: 120 ml
3. 3

   Reduce heat to low, then stir in grated Parmigiano-Reggiano until completely melted and smooth.

   Parmigiano-Reggiano: 25 g

Emulsify & Truffle Finish

1. 1

   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.
2. 2

   Remove the skillet completely from the heat. Drizzle in truffle oil (or fold through 7 g of truffle paste).

   truffle oil: 5 ml
3. 📝

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

4. 3

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

   fresh parsley