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Truffle Chicken Mushroom Pasta

Indulgent Truffle Chicken Mushroom Pasta for Cozy Nights

This Truffle Chicken Mushroom Pasta transforms an ordinary night into a delightful dining experience with creamy textures and earthy truffle notes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Unsalted butter Can swap with olive oil for a dairy-free option.
  • 8 ounces Cremini mushrooms Can substitute with button mushrooms.
  • 1 medium Shallot Can be replaced with red onion.
  • 2 cloves Garlic Fresh cloves recommended.
  • 0.5 cup Dry white wine Use vegetable broth for a non-alcoholic option.
  • 1 cup Reserved pasta water Essential for emulsifying the sauce.
  • 1 cup Heavy cream Coconut cream is a dairy-free substitute.
  • 1 teaspoon Dijon mustard Yellow mustard can be used if necessary.
  • 2 tablespoons Truffle puree Avoid substituting with truffle oil.
  • 1 tablespoon Sherry vinegar Red wine vinegar is a fine alternative.
  • to taste Kosher salt Adjust to taste.
  • to taste Freshly cracked black pepper Adjust to taste.
For the Pasta
  • 12 ounces Dried egg tagliatelle Consider gluten-free alternatives if needed.
For Garnish
  • 0.5 cup Parmesan cheese Nutritional yeast offers a dairy-free option.
  • 1 tablespoon Chives or parsley Feel free to substitute with your favorite green herb.

Equipment

  • Large Pot
  • Colander
  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Cook the dried egg tagliatelle in boiling salted water for 8–10 minutes until al dente, reserving 1 cup of pasta water. Drain and set aside.
  2. In a skillet, melt 2 tablespoons of unsalted butter and brown the sliced cremini mushrooms for 5–7 minutes. Remove and set aside.
  3. Lower heat and add another tablespoon of butter, shallot, and minced garlic. Sauté until shallots are translucent. Deglaze with white wine and simmer until mostly evaporated.
  4. Combine reserved pasta water, heavy cream, dijon mustard, and truffle puree into the skillet. Simmer gently for 3–5 minutes and season with salt and pepper.
  5. Add the drained tagliatelle to the sauce, tossing gently to coat. Simmer for an additional 2–3 minutes to thicken the sauce.
  6. Plate the pasta and garnish with parmesan cheese and herbs. Serve warm.

Nutrition

Serving: 1servingCalories: 750kcalCarbohydrates: 70gProtein: 25gFat: 40gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 2mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 5 days. Reheat gently with a splash of cream or reserved pasta water to restore creaminess.

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