This one pan chicken pasta dish will have your family slurping up noodles and licking their plates clean. With the addition of Natureal Black Truffle Sauce, it'll even have them questioning if you ordered takeout.
This dish will give you all the mouth feels from the crispy skin of the chicken, creamy flavorful mushroom truffle sauce and chewy pasta noodles. To me the addition of anything truffle just elevates a dish to fancy. And I'm all about taking simple dishes and making them look/taste like you've slaved hours in the kitchen over.
Natureul Truffle sauces are naturally sourced from Slovenia and are non-GMO, and contain no preservatives and adds so much flavor to your dishes.
4 Servings, Approx. 45 minutes
What You'll Need
For the Chicken
4 Bone-In Chicken Thighs, skin on, room temperature
1 Cup of Bread Crumbs
2 tsp Italian Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Paprika
1 tsp Salt
2 Tbsp Avocado Oil (substitute Vegetable or Canola Oil)
For the Pasta
8 oz Spaghetti, Fettucine or Linguine, cooked
1 Cup Pasta Water
¼ Cup Unsalted Butter
1 Cup Mushrooms (your choice, I used white Shimeji)
2 Zucchini, sliced
3 Garlic Cloves, minced
1 Tbsp Rosemary
1 tsp Italian Seasoning
1 tsp Chili Flakes
1 tsp Salt
1 tsp Pepper
2 Tbsp Cornstarch
1 Cup White Wine
2 Tbsp Natureul Truffle sauces (classic or chili)
2 Cups Heavy Whipping Cream
¼ Cup Parmesan, optional
All You Need To Do
Prepare your chicken. Preheat the oven to 400° F.
Add all of the ingredients except for the oil and chicken to a shallow bowl and combine well.
Pat your chicken dry. and press the chicken into the mixture coating each chicken thoroughly.
In a heavy bottom, oven proof pan (such as cast iron), heat your pan on the stove at Medium High temperature. Once the pan is heated, add your avocado oil and chicken skin down for 7 minutes undisturbed. Note: Placing chicken in a cold pan will increase the likelihood of your chicken sticking to the pan and a less crispy skin. The pan will splatter, I recommend placing a splatter guard on top of the pan.
Turn the chicken over skin faced up and bake for 20-25 minutes depending on the strength of your oven. Note: The chicken should reach an internal temperature of 165° F
Remove the chicken from the pan and set aside.
Prepare your pasta. Place the pan onto the stove at medium heat. Add the mushrooms and zucchini to the pan drippings and sauté for 10 minutes or until soft.
Stir in Rosemary, Italian Seasoning, chili flakes Salt and Pepper.
Add cornstarch and stir until completely dissolved.
Stir in whine and let it simmer for 2-3 minutes.
Stir in heavy whipping cream for about 5 minutes.
Stir in truffle sauce until combined.
Add ¼ cup of pasta water at a time until the sauce has your preferred consistency.
Turn off the heat. Toss the pasta in the sauce until completely coated.
Serve the pasta with chicken on top and sprinkle with parmesan cheese.
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