4.9 from 150 votes
Chicken Bucatini with Garlic, Shitake Mushrooms & Parsley Oil
This Chicken Bucatini recipe pairs tender sautéed chicken breasts with savory shiitake mushrooms and golden garlic, all brought together with a drizzle of bright parsley oil. The slightly undercooked bucatini pasta is finished in the pan to absorb flavors while maintaining al dente texture. A sprinkle of shaved Parmesan adds richness and depth, making for a balanced and satisfying pasta dish.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
6
servings
Course:
Main Course
Cuisine:
Italian
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.
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