Ingredients

The following ingredients have 4 Servings
  • 1 lb linguine pasta
  • 1 Tbsp olive oil
  • 1 lb boneless, skinless chicken breast
  • 3 Tbsp unsalted butter
  • 16 oz baby bella mushrooms
  • 3/4 cup heavy cream
  • 2 Tbsp fresh flat-leaf parsley (chopped)
  • 1/4 cup grated Parmesan cheese
  • 4 tsp truffle oil

Instruction

  • Bring a large stockpot of water to boil. Add pasta and cook until al dente, about 10-12 minutes. Drain pasta, reserving 1 cup pasta water, and return pasta to pot. 
  • While pasta is cooking, heat olive oil over medium-high heat. Add chicken breast, season with salt and pepper, and cook, 4-6 minutes per side until chicken is cooked through. Remove from pan and shred chicken with two forks.
  • In the same pan, add butter and mushrooms and cook, 4 minutes until mushrooms are slightly soft. 
  • Add chicken back to pan along with heavy cream and parsley. Stir to combine, bring to boil, then reduce heat and simmer for 5 minutes.
  • Remove pan from heat and toss with pasta and 1 cup reserved pasta water.
  • Divide evenly among bowls or plates and top each with equal amount of parmesan cheese and truffle oil. Serve immediately.