Recipe: Porcini and Chicken Rigatoni with White Truffle Oil

Having been tempted to try a little truffle oil while on holidays recently, I was instantly hooked and set about trying to buy a bottle of this fiercely flavoursome stuff.   I came across two types really; what looked like barely fragranced olive oil and what was going to cost the same as a mortgage payment. So I took to Amazon, where I found this tiny bottle for about €10.

Casting about for recipes, I could find little, so decided on a bit of a makey-up one, which ended up working beautifully. A pretty, simple dish that packs an earthy punch.


(Serves Four) reszied porcini


  • Freshly cooked pasta (I used rigatoni)
  • Glug of olive oil
  • Tablespoon of butter
  • 2 cloves garlic, finely chopped
  • 1-2 shallots, finely chopped
  • One cup porcini mushrooms, chopped (I used dried)
  • Four chicken breasts, diced
  • Cup of white wine
  • Cup of freshly grated parmesan
  • Fresh basil
  • Pinch black pepper and salt
  • Dash of white truffle oil to garnish



  1. Heat the olive oil and butter in a pan (medium to high heat) and add the garlic and shallots, browning slightly
  2. Then add the chicken and stir regularly
  3. When the chicken is cooked, add the porcini and toss in the pan for a minute or two
  4. Add the wine and reduce heat
  5. Mix in chopped basil and pepper and salt and simmer until the liquid has halved
  6. Serve with freshly cooked pasta, topped with parmesan
  7. Drizzle a tiny bit of the white truffle oil atop – only a dash, it’s powerful stuff!

Leave a Comment

Your email address will not be published. Required fields are marked *