Pappardelle Alla Norcina Con Pollo Recipe
wide egg pasta ribbons | chicken breast | porcini & champignon mushrooms | truffle oil | grana padano-cream sauce
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Ingredients
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Pasta
Chicken and Mushrooms
Sauce
Method
Pasta Preparation
- 1
Cook the Pappardelle
In a large pot, bring salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain and reserve a cup of pasta water.
Chicken and Mushroom Sauté
- 2
Hydrate Porcini Mushrooms
In a small bowl, soak the dried porcini mushrooms in warm water for about 15 minutes until soft. Drain, reserving the soaking liquid, and chop the mushrooms.
- 3
Cook Chicken and Mushrooms
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the chicken breast, season with salt and black pepper, and cook until browned and cooked through, about 6-7 minutes per side. Remove the chicken and let it rest before slicing.
- 4
Cream Sauce Preparation
- 5
Prepare the Sauce
To the skillet with mushrooms, add the heavy cream and the reserved mushroom soaking liquid. Stir well and bring to a gentle simmer. Add grated Grana Padano cheese and stir until melted and the sauce thickens, about 3-4 minutes. Adjust seasoning with salt, pepper, and grated nutmeg.
Final Assembly
- 6
Combine Everything
Add the cooked pappardelle to the sauce in the skillet. Toss everything together, adding reserved pasta water as needed to reach desired sauce consistency. Add the sliced chicken on top and drizzle with truffle oil before serving.
