Baked Orecchiette With Truffle Cream Chicken Recipe
Free-range chicken breast, truffle cream, fresh herbs
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and black pepper. In a skillet over medium heat, add 1 tablespoon of truffle oil and sear the chicken breasts for about 5-7 minutes on each side until golden brown. Remove from heat and let cool. Once cooled, shred the chicken into bite-sized pieces.
- 2
Cook the Pasta
In a large pot of boiling salted water, cook the orecchiette according to package instructions until al dente. Drain and set aside.
- 3
Make the Truffle Cream Sauce
In the same skillet used for the chicken, add minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and stir in 1 tablespoon of truffle oil. Let it simmer for about 5 minutes until slightly thickened. Add the shredded chicken, thyme, parsley, and half of the grated Parmesan cheese. Mix well.
- 4
Combine and Bake
In a large mixing bowl, combine the cooked orecchiette and truffle cream chicken mixture. Transfer everything into a greased baking dish. Top with the remaining Parmesan cheese. Bake in the preheated oven for 20-25 minutes, or until golden and bubbly.
- 5
Serve
Remove from the oven and let cool for a few minutes. Serve warm, garnished with extra parsley if desired.
