Chicken Bucatini with Garlic, Shitake Mushrooms & Parsley Oil
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Italian
Chicken Bucatini with Garlic, Shitake Mushrooms & Parsley Oil
Description
The method begins by cooking the bucatini pasta to just before al dente, then rapidly cooling it to halt cooking and preserve texture. Separately, garlic is sautéed in olive oil until golden to provide a fragrant base, then removed. Thinly sliced chicken breasts are quickly cooked until almost done and combined with the garlic to finish cooking together, ensuring juiciness and flavor integration.
Shiitake mushrooms are then sautéed at high heat with olive oil and seasoning until lightly browned, adding an earthy, umami element. Fresh parsley is chopped finely and incorporated into an oil to add freshness and color. The final assembly combines the drained pasta with the chicken and garlic mixture, mushrooms, and parsley oil, gently warming everything together so the flavors meld without overcooking.
Shaved Parmesan is scattered on top as a finishing touch to enrich the dish with a savory, creamy note. This pasta is suitable for a well-rounded weeknight dinner or an approachable yet flavorful meal. The ingredients are straightforward but combined thoughtfully to produce depth of flavor and good contrast in textures.
Ingredients
- 400 grams bucatini pasta dry
- 3 chicken breast boneless, skinless, sliced thinly across the width
- 200 grams shiitake mushrooms sliced about the width of half your thumbnail
- 4 clove garlic
- 1 bunch parsley finely chopped, continental, leaves
- Parmesan Cheese shaved, shards
- olive oil extra virgin
- white wine
- black pepper grinded
Instructions
- Bring a large pot of salted water to the boil and cook the bucatini slightly under al dente.
- Once the pasta is cooked to less than al’dente pour it into a large colander and cool the pasta immediately with running cold water (try to reserve the hot water).
- Replace the reserved pasta water or fresh water into the pot and return to boil.
- Pour a little olive oil in a pan and over med-high heat sauté the garlic until it is golden and remove immediately into a large mixing bowl.
- Wipe the pan clean and add a little more oil, and place on high heat.
- Season the thinly sliced chicken and sauté it until just under cooked and place it into the bowl with the garlic (it will finish cooking in the last stage).
- Replace the pan to high heat and pour a liberal amount of olive oil into the pan and add the mushrooms, season lightly with salt and pepper and sauté until lightly browned.
- With the mushrooms still in the pan over high heat add half of the chopped parsley stir with a wooden spoon and immediately deglaze the pan with a splash of white wine, continuing to stir with the wooden spoon to remove all the flavours in the bottom of the pan.
- Cook for another 30 seconds or so until all the alcohol has evaporated off the wine and add it all to the chicken and garlic.
- Pop the cork on a nice white, let it breathe, organise your 6 serving dishes, the parmesan garnish, and blanche the cold pasta in the boiling water until al’dente.
- Drain the pasta well, add to the chicken etc, toss it all with the remaining parsley and a little more olive oil if required and divide evenly amongst the 6 dishes, garnish with parmesan shards.
Notes
User Reviews
Overall Rating
4.9
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