Ingredients

• 1 lb pre-cooked chicken (rotisserie and/or canned breast + dark meat), shredded or flaked
• 1 lb chanterelle mushrooms, cleaned and sliced
• 1 medium sweet onion, finely diced
• 1 shallot, minced
• 3 garlic cloves, minced
• 2–3 green onions, thinly sliced (for garnish)
• 1–2 tsp capers, drained and rinsed
• 2 tbsp unsalted butter, plus 1 tbsp for finishing
• 1–2 tbsp olive oil
• 1/2 cup dry white wine (optional, for deglazing)
• 1/2 cup chicken stock
• 1 can (8 oz) unsweetened evaporated milk or 1/2 cup heavy cream
• 8 oz bow tie pasta (farfalle)
• Salt & freshly cracked black pepper
• 1/2 tsp dried thyme
• 2–3 tbsp grated Parmesan (for folding into sauce)
• Additional Parmesan for garnish
• A handful of fresh purple basil leaves, chopped (for cooking in dish)
• Purple basil flowers (for garnish)
• Lemon zest (optional, for brightness)

Instructions

Step 1: Prepare pasta

1. Bring a large pot of salted water to a boil.
2. Cook bow tie pasta until just al dente. Reserve 1/2 cup pasta water before draining.
3. Toss lightly with a drizzle of olive oil to prevent sticking.

Step 2: Sauté chanterelles (dry)

• Technique: Mushrooms release water when heated; sautéing them dry first allows water to evaporate and intensifies their flavor.

1. Heat a large, clean skillet over medium-high heat.
2. Add the sliced chanterelles without any oil or butter.
3. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown (~5–7 minutes).
4. Remove mushrooms from the pan and set aside.

Step 3: Sauté aromatics with fat

1. Lower heat to medium. Add 1 tbsp olive oil + 1 tbsp butter to the skillet.
2. Add diced sweet onion and minced shallot; cook until translucent (~3–4 min).
3. Add garlic; cook 30 seconds until fragrant.
4. Return the sautéed chanterelles to the pan. Stir to combine and coat lightly with fat.

Step 4: Deglaze and add liquids

1. Optional: Pour in white wine to deglaze, scraping the pan to lift any browned bits. Let it reduce by half (~1–2 min).
2. Stir in chicken stock and dried thyme. Simmer 2–3 minutes.

Step 5: Add milk/cream and capers

1. Reduce heat to low.
2. Stir in evaporated milk (or heavy cream) and capers.
3. Add most of the chopped purple basil leaves (reserve a few for garnish).
4. Simmer gently 2–3 minutes to allow flavors to combine.

Step 6: Add pre-cooked chicken

1. Fold in shredded chicken.
2. Simmer gently until heated through (~2–3 min).

Step 7: Create silky “Alfredo-style” sauce

1. Gradually stir in 2–3 tbsp grated Parmesan until fully melted.
2. Adjust sauce consistency with reserved pasta water if needed.

Step 8: Combine pasta and finish

1. Add cooked bow tie pasta to the skillet, tossing gently to coat evenly.
2. Off the heat, stir in remaining 1 tbsp butter for shine and silkiness.

Step 9: Plate and garnish elegantly

1. Sprinkle with additional Parmesan.
2. Garnish with sliced green onions, reserved purple basil leaves, and purple basil flowers.
3. Optional: a light zest of lemon over the top to brighten flavors.

Notes:

• Dry-sautéing mushrooms is critical for depth of flavor.
• Aromatics are always cooked after mushrooms to preserve mushroom texture and flavor.
• Low heat with cheese and milk ensures a smooth, silky sauce.
• Capers and purple basil enhance, but do not overpower, the chicken and mushrooms.