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REMOVE any excess fat or muscles from the chicken breast and divide into bite-size pieces. PEEL and finely chop the onion and garlic cloves.
FILL the large pan with water and salt and bring to a boil. COOK the pasta according to the package, depending on the exact type you're using. Meanwhile CREATE the creamy sauce.
HEAT a knob of butter in the large skillet and cook the chicken pieces for a few minutes. TRANSFER the chicken pieces to a bowl and heat the skillet again. Sauté the onion and garlic for a few minutes.
POUR in 300 ml of cream and transfer the chicken back to the skillet. DIVIDE camembert over the skillet and let it melt, STIR using a wooden spoon. As soon as the sauce has thickened a bit, you can add the drained pasta.
SEASON with pepper and salt. SERVE this creamy pasta with truffle shavings, enjoy!