Chicken Truffle Pasta Recipe
Make Chicken Truffle Pasta Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Chicken
Sauce
Finishing & Garnish
Method
Pasta
- 1
Cook pasta
Bring 6 cups water to a rolling boil in a large pot over high heat. Add 1 tablespoon kosher salt. Add the pasta and cook uncovered until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside, keeping it warm.
Chicken
- 2
Prepare and cook chicken
Pat the chicken breasts dry and slice each breast thinly across the grain into 1/4-inch strips. Season both sides with 1 tsp salt and 1 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if needed) and cook without moving 2–3 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and tent with foil.
Sauce
- 3
Sauté aromatics
Reduce heat to medium and add 3 tablespoons unsalted butter to the same skillet. When the butter melts and foams, add the minced shallot and cook, stirring, for 1–2 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.
- 4
Deglaze
Pour in 1 tablespoon dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it reduce for about 1 minute.
- 5
Build the sauce
Add 1 cup chicken stock and 1 cup heavy cream to the skillet. Stir to combine and bring to a gentle simmer. Reduce heat to maintain a light simmer and cook 6–8 minutes, stirring occasionally, until the sauce slightly thickens.
- 6
Finish the sauce
Stir in 3 tablespoons grated Parmesan until melted and incorporated. Add 1 teaspoon chopped fresh thyme, 1 teaspoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. If the sauce is too thick, add up to 1/2 cup reserved pasta water a few tablespoons at a time to reach desired consistency.
- 7
Add truffle oil
Remove the skillet from heat and swirl in 1 teaspoon white truffle oil. Mix gently — truffle oil is aromatic and should be added off the heat to preserve its flavor.
Combine & Finish
- 8
Combine pasta, chicken, and sauce
Return the cooked chicken to the skillet with the sauce. Add the drained pasta and toss gently to coat evenly. If needed, add reserved pasta water, 1–2 tablespoons at a time, to loosen the sauce and help it cling to the pasta. Warm through over low heat for 1–2 minutes.
- 9
Plate and garnish
Divide the pasta among 4 plates. Sprinkle each serving with chopped parsley and extra grated Parmesan (about 2 tablespoons total). Finish with a light crack of freshly ground black pepper and, if using, shaved black truffle or microgreens to taste. Serve immediately.