Truffle Mushroom And Chicken Tagliarini Recipe

Bring pasta water to a boil

Set a large pot of water on high heat. When it reaches a rolling boil, add the coarse sea salt (about 2 tsp). Keep at a steady boil for the pasta.

Cook tagliarini

Add the fresh tagliarini to the boiling water and cook 2–3 minutes (or follow package instructions) until al dente. Reserve 240 ml (1 cup) of the starchy pasta cooking water, then drain the pasta and set aside.

Finish with butter, truffle oil and cheese

When the sauce is ready and the pasta is drained, return the pasta to the pot or to the skillet with the sauce. Add the unsalted butter, extra-virgin olive oil, black truffle oil, and 60 g grated Parmigiano-Reggiano. Toss with a couple of ladles of reserved pasta water (start with 60 ml) until sauce coats the noodles. Adjust consistency with more reserved water if needed. Taste and adjust seasoning with salt and pepper. Stir in chopped parsley, then plate and (if using) shave fresh black truffle over each portion.

Prepare chicken

Pat the chicken breasts dry with paper towels and slice each breast into 1 cm thick medallions or thin strips. Lightly season the pieces with 1/2 tsp salt and 1/2 tsp pepper. Dredge the chicken lightly in the 2 tbsp of all-purpose flour, shaking off excess.

Sear chicken

Heat 1 tbsp olive oil in a large heavy skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer (work in batches if needed) and sear 2–3 minutes per side until golden and just cooked through. Transfer seared chicken to a plate and tent with foil.

Sauté aromatics and mushrooms

Reduce heat to medium. Add 1 tbsp unsalted butter (from the 50 g) and 1 tbsp extra-virgin olive oil to the same skillet. Add the minced shallots and sauté 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the sliced mixed mushrooms and a pinch of salt; cook, stirring occasionally, until mushrooms release their juices and turn golden, about 6–8 minutes.

Deglaze and build sauce

Pour in the dry white wine (80 ml) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half (about 2 minutes). Add the chicken stock (180 ml) and fresh thyme leaves, bring to a gentle simmer and reduce 2–3 minutes.

Finish sauce with cream and chicken

Stir in the heavy cream (120 ml) and simmer gently until sauce thickens slightly, about 2–3 minutes. Return the seared chicken and any accumulated juices to the skillet, simmer 1–2 minutes to heat through and allow flavors to combine. Stir in 1 tsp lemon juice, remaining salt and pepper to taste. If sauce seems too thin, simmer another minute; if too thick, loosen with reserved pasta water when combining with pasta.