Decadent Truffle Chicken and Mushroom Ziti

Decadent Truffle Chicken and Mushroom Ziti

Sometimes you just crave a dish that’s pure comfort but with a touch of something special, something that makes an ordinary weeknight feel a little luxurious. This is that dish!. 

Comfort Food Elevated

Tender chicken, earthy Trumpet Royale mushrooms, vibrant asparagus, and a ridiculously creamy, truffle-kissed sauce, all clinging to some fantastic Di Bruno Bros. Ziti. It all starts with the  beautiful The Olive Table Private Reserve Olive Oil and gets its soul from The Truffliest Truffle Salt – trust me, these ingredients make all the difference. Let's get into it!

Yields: 4-6 servings

Prep time: 25 minutes

Cook time: 35-40 minutes

The Goods You'll Need:

  • 1 lb Di Bruno Brothers - Ziti (or other quality short pasta)
  • 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • The Truffliest Truffle Salt, to taste (start with 1 - 1.5 teaspoons for the chicken, plus more for layers)
  • Freshly cracked black pepper
  • 2-3 tablespoons The Olive Table Private Reserve Olive Oil, divided
  • 1 bunch fresh asparagus (about 1 lb), tough ends snapped off, cut on the bias into 1-2 inch pieces
  • 2 large shallots, thinly sliced
  • 4-5 cloves garlic, minced (measure with your heart!)
  • 1/2 - 3/4 cup good crisp dry white wine (like a Pinot Grigio or Sauvignon Blanc)
  • 8 oz Trumpet Royale Organic Mushrooms, sliced or quartered if large
  • 1.5 cups heavy whipping cream
  • 3 cups fresh baby spinach, packed
  • 1/2 cup reserved pasta cooking water (or more, as needed)
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • Optional garnish: Fresh chopped parsley or chives

Gear You'll Need:

  • Large pot (for pasta)
  • Large, heavy-bottomed skillet or Dutch oven (12-inch is great)
  • Cutting board & sharp knife
  • Tongs & wooden spoon/spatula

Let's Cook This Masterpiece:

  1. Get the Pasta Going: Bring a large pot of generously salted water to a rolling boil. Add your Di Bruno Brothers - Ziti and cook according to package directions until al dente (you want it to still have a little bite, as it will cook a bit more in the sauce). Before draining, carefully reserve about 1-2 cups of the starchy pasta water. Drain the pasta and set aside.
  2. Sear That Chicken: While the pasta water is coming to a boil, pat the chicken thighs super dry with paper towels. Season them generously on all sides with The Truffliest Truffle Salt (start with 1-1.5 tsp) and freshly cracked black pepper.
    Heat 1 tablespoon of The Olive Table EVOO in your large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the hot skillet. Don't overcrowd the pan – cook in batches if necessary. Sear for about 4-5 minutes per side, until beautifully golden brown and cooked through. Remove the chicken to a clean cutting board, let it rest for a few minutes, then cut into bite-sized cubes. Set aside.
  3. Sauté the Veggies (Part 1): Add another tablespoon of EVOO to the same skillet if it looks dry. Toss in the bias-cut asparagus. Sauté over medium heat for about 4-5 minutes, until it's tender-crisp and bright green.
  4. Aromatics Join the Party: Add the sliced shallots and minced garlic to the skillet with the asparagus. Continue to cook, stirring frequently, for another 2-3 minutes, until the shallots start to soften and the garlic is fragrant (be careful not to burn the garlic!). Transfer the asparagus, shallot, and garlic mixture to a bowl and set aside.
  5. Deglaze & Mushrooms: Pour about 1/4 cup of the white wine into the hot skillet. Use your spoon or spatula to scrape up any of those delicious browned bits from the bottom of the pan – that’s pure flavor gold! Let the wine bubble and reduce slightly. Add the Trumpet Royale mushrooms to the skillet. Cook over medium to medium-high heat, stirring occasionally, until they soften and release their liquid, then start to brown nicely, about 5-7 minutes. If the pan gets too dry during this process, add another splash of white wine.
  6. Bring it Together: Return the cooked asparagus, shallot, and garlic mixture to the skillet with the mushrooms. Stir everything together and let it sauté for another 2-3 minutes to meld the flavors.
  7. Creamy, Dreamy Sauce Time: Add the cubed, seared chicken back into the skillet. Pour in the heavy whipping cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it bubble gently for 3-5 minutes, allowing the sauce to thicken slightly and the flavors to marry. Taste the sauce here – does it need another tiny pinch of Truffliest Truffle Salt or pepper? Adjust if needed.
  8. Wilt the Spinach: Stir in the fresh baby spinach, a handful at a time if necessary, until it just wilts into the creamy sauce. This should only take a minute or two.
  9. Pasta Meets Sauce: Add the cooked Di Bruno Bros. Ziti to the skillet. Pour in about 1/2 cup of the reserved pasta water. Gently toss everything together to coat the pasta beautifully with that luscious sauce. If the sauce seems too thick, add a little more pasta water, a tablespoon at a time, until it reaches your desired consistency.
  10. Cheese it Up & Serve: Stir in the 1/2 cup of freshly grated Parmesan cheese until it melts into the sauce, making it even more glorious.
    Serve immediately in warm bowls. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley or chives, if you're feeling fancy (and you should!).

Foodie Box Love - Notes & Tips:

  • Mushroom Power: If you can't find Trumpet Royale, cremini or even shiitake mushrooms would also be delicious here. The key is a good, earthy mushroom.
  • Wine Wisdom: Don't have white wine? You can use a good quality chicken broth with a tiny squeeze of lemon juice for acidity.
  • Spice it Up (Optional): A pinch of red pepper flakes added with the garlic and shallots can give this dish a lovely little kick.
  • The Truffle Touch: Remember, truffle salt is potent! Start with a little and add more to taste. You want it to complement, not overpower.
  • Don't Skip the Pasta Water: That starchy water is liquid gold for helping your sauce emulsify and cling perfectly to the pasta.
  • Pairing Perfection: This dish screams for a glass of that crisp white wine you used for cooking, or a light-bodied red. And maybe some crusty bread for mopping up every last bit of that sauce!

Enjoy this one, folks. It’s a hug in a bowl, elevated.

-Danny Catullo, Co-Founder and Chief Foodie Finder

 

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