Chicken ala Peroom

Chicken ala Peroom

You know that moment, when it’s Wednesday night, time for dinner, and you forgot to pull out the roast? (well, maybe not the roast part!) This recipe is perfect for those nights, as it’s easy, fast, and delicious. Your newest recipe to add to the comfort food secret stash.

Chicken ala Peroom

Creamy, dreamy, and so, so easy!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Diet: Gluten Free
Keyword: pasta, quick & easy
Servings: 4
Calories: 349kcal
Author: Dimples


  • large saute pan
  • large pot
  • sharp chef's knife


  • 1 pound chicken thighs boneless skinless
  • 1 pound sliced mushrooms
  • 1 cup sweet peas fresh, or frozen
  • 1 tablespoon truffle oil
  • 4 tablespoons salted butter divided
  • 1 pound linguine (or 'pasta' of choice; zoodles would be awesome!)
  • 2 leaves fennel bulb minced
  • 2 cups heavy cream
  • 2 tablespoons chopped fresh parsley leaves

For the seasoning

  • 1 teaspoon each sumac powder and cumin
  • 1/2 teaspoon truffle powder
  • 1/2 teaspoon celery salt/flakes
  • 1/2 teaspoon fresh ground pink peppercorns
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper to taste


  • To make the seasoning, combine spices in a small bowl; season with salt and pepper, to taste. In a gallon size Ziploc bag (or large lidded bowl), add chicken, truffle oil and spice mixture, shaking to coat thoroughly.
  • Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Chop chicken into chunks.
  • Throw in 1 carton sliced mushrooms and saute until cooked through. Set aside and keep warm.
  • In a large pot of boiling salted water, cook pasta according to package instructions; adding 1 cup frozen peas in the last 3 minutes of cooking; drain well.
  • Melt remaining 2 tablespoons butter in the skillet. Add fennel bulb, and cook, stirring frequently, until soft and translucent, about 4 minutes. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
  • In pan with sauce, add pasta, and chicken; then gently toss to combine.
  • Serve immediately with chicken, garnished with parmesan cheese and parsley, if desired.


Recipe inspired by Chungah at
PS: If you’ve found this post helpful, please consider supporting my work on this site. It’s so easy–and costs you nothing: Next time you want to buy something from Amazon, simply go to the Amazon site through one of my links or banner ads. No matter what you buy, I’ll get a small commission from your purchase–even if it’s not the item I’m advertising. Again, it adds nothing to your costs. So head to Amazon through one of the ads or affiliate links here (or just click here), and start shopping! Thank you so much for your consideration.
Love Meter
Check this out:  Mashed Roots Gourmet

Give Feedback?