Creamy Pasta Tartufata with Chicken
If you have a jar of tartufata and have wondered what to do with it, I have this Creamy Pasta Tartufata with Chicken recipe for you. It's an easy dinner recipe that I made with the Instant Pot and some leftover cooked chicken. If you've never tried tartufata before, this pasta is a great way to start.
The creamy truffle sauce in this recipe makes it feel just right for a quiet dinner at home, when you want to skip the takeout but still eat something comforting and delicious. It's filling, cozy, and comes together with basic ingredients like pasta, chicken, and cream. You just need that one little jar of tartufata to bring it all together.
They're great to pair with my No-Knead Sourdough Rye Bread recipe or Sourdough Pull-Apart Garlic Bread for a satisfying meal.
Important Ingredients
- Fusilli Pasta: Holds onto creamy sauces perfectly.
- Chicken Breast: Cooks quickly and shreds easily for pasta dishes.
- Tartufata Jar: Adds deep, earthy flavor to the sauce.
See recipe card for quantities.
Substitutions & Variations
- If you don't have heavy cream, you can use cooking cream, half-and-half, or even a mix of milk and a little butter can work. The sauce might be slightly thinner.
- For Pasta, you can use penne, rigatoni, or spaghetti-whatever you have in the pantry.
- If you want to add vegetables, a handful of spinach, peas, or sautéed mushrooms would fit in nicely and make the dish a bit lighter.
- If you're a vegetarian, skip the chicken and use extra veggies or white beans for protein.
I do have other pasta recipes-try my Creamy Dill Salmon Pasta for another easy and flavorful dinner idea.
How to Make Creamy Pasta Tartufata with Chicken
Step 1: Start by cooking the chicken.
- If using frozen chicken, place it in the Instant Pot with 1 cup of chicken broth (Image 1). Cook on high pressure for 12 minutes, then let the pressure release naturally for 10 minutes.
- If using fresh chicken, cook on high pressure for 8 minutes with the same 10-minute natural release.
When the chicken is done, do not discard the broth-you'll need a few tablespoons of that flavorful liquid for the sauce later.
Step 2: Bring a large pot of salted water to a boil. Add 300 g of whole grain fusilli and cook until al dente. Drain the pasta and set it aside (Image 2).
Step 3: While the pasta is cooking, start the sauce.
In a large saucepan or pot (big enough to hold the pasta and chicken later), pour in 400 ml of cream (Image 3). Add the entire jar of tartufata, including the oil. Heat gently over medium-low until it begins to bubble. Stir in a few tablespoons of the reserved chicken broth to slightly thin out the sauce and enhance the flavor.
Step 4: Add the drained pasta directly into the sauce and stir to coat (Image 4). Remove the cooked chicken from the Instant Pot, shred or dice it, and mix it into the pasta and sauce. Stir everything together until well combined and creamy.
Step 5: Serve warm (Image 5).
Optionally, top with a drizzle of truffle oil or some grated parmesan.
Since the sauce is rich and doesn't include vegetables, this dish pairs well with a light green salad or something refreshing on the side to balance the flavors.
Hint: If your chicken is already cooked (leftovers work great!), you can skip the Instant Pot step. Just warm it up gently before mixing it into the sauce. This is a great way to stretch one chicken breast into a full meal.
💭Crucial Success Tips
- Don't throw the broth from cooking the chicken-a few tablespoons stirred into the sauce adds so much flavor.
- Heat the sauce gently. Cream can split if overheated. Keep it at a soft simmer, not a boil.
- Add the pasta straight to the sauce. Don't rinse it! The starch helps the sauce cling better and keeps things creamy.
- Tartufata varies in saltiness. Add salt at the end, if needed, once everything is mixed.
- Serve right away. Creamy pasta is best when it's freshly made. Leftovers are still good but the texture may change a bit.
Recipe FAQ
Absolutely! You can cook the chicken breast on the stovetop or bake it in the oven until fully cooked, then shred or dice it for the pasta. Just reserve some chicken broth or cooking liquid to add flavor to the sauce if possible.
Since the sauce is rich and creamy, serving it with a fresh green salad, steamed vegetables, or a light vinaigrette helps balance the meal and adds freshness.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove or microwave, adding a splash of cream or broth to loosen the sauce if it thickens.
Other Delicious Recipes
- Tuscan Oven-Braised Beef in Red Wine with Polenta
- Same Day Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Wreath
If you tried this Creamy Pasta Tartufata with Chicken or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Creamy Pasta Tartufata with Chicken
Ingredients
- 300 g fusilli pasta whole grain
- 1 chicken breast large, about 500 g, fresh or frozen
- 400 ml heavy cream cooking cream
- 1 jar 80 g tartufata in oil (truffle mushroom spread)
- 1 cup chicken broth 240 ml, or water (for the Instant Pot)
- Salt to taste
- Optional: Truffle oil or grated parmesan for serving
Instructions
- Start by cooking the chicken.If using frozen chicken, place it in the Instant Pot with 1 cup of chicken broth. Cook on high pressure for 12 minutes, then let the pressure release naturally for 10 minutes.If using fresh chicken, cook on high pressure for 8 minutes with the same 10-minute natural release.When the chicken is done, do not discard the broth—you’ll need a few tablespoons of that flavorful liquid for the sauce later.
- Bring a large pot of salted water to a boil. Add 300 g of whole grain fusilli and cook until al dente. Drain the pasta and set it aside.
- While the pasta is cooking, start the sauce. In a large saucepan or pot (big enough to hold the pasta and chicken later), pour in 400 ml of cream. Add the entire jar of tartufata, including the oil. Heat gently over medium-low until it begins to bubble. Stir in a few tablespoons of the reserved chicken broth to slightly thin out the sauce and enhance the flavor.
- Add the drained pasta directly into the sauce and stir to coat. Remove the cooked chicken from the Instant Pot, shred or dice it, and mix it into the pasta and sauce. Stir everything together until well combined and creamy.
- Serve warm. Optionally, top with a drizzle of truffle oil or some grated parmesan. Since the sauce is rich and doesn't include vegetables, this dish pairs well with a light green salad or something refreshing on the side to balance the flavors.
