Bring a large pot of water to a boil. Meanwhile in a large skillet sauté shallot in olive oil for 2 minutes.
Add chicken thighs and brown for 3-4 minutes.
Add mushrooms and continue cooking for 2 minutes, season with salt and pepper to taste.
Deglaze with wine then add, chicken broth.
Cook for 10 minutes or until chicken is very tender.
Cook pasta according to package directions.
Drain and toss the pasta with the sauce, remove the skillet from the heat and add butter, truffle oil and cheese. Stir everything to combine and garnish with parsley.
