Plate of Chicken Boscaiola pasta with creamy sauce and mushrooms

Chicken Boscaiola Pasta

ByCasey Monroe

why make this recipe

Chicken Boscaiola Pasta is a delightful dish that brings together the flavors of tender chicken, crispy bacon, and creamy sauce. This recipe is perfect for a weeknight dinner or a special occasion. It’s easy to make, satisfying, and sure to please everyone at the table. The combination of the rich creamy sauce and the earthiness of mushrooms gives this dish a comforting feel.

how to make Chicken Boscaiola Pasta

Ingredients:

  • 2 large boneless, skinless chicken breasts, cut in half horizontally to make 4 thinner steaks
  • 1 tsp sweet paprika
  • 1 tsp sea salt flakes
  • 1 tsp cracked black pepper
  • 1 tbsp olive oil
  • 200 g (7 oz) streaky bacon, cut into wide strips
  • 1 tbsp unsalted butter
  • 1 small onion, finely diced
  • 1 tbsp finely chopped garlic
  • 400 g (14 oz) fettuccine (or pasta of your choice)
  • 200 g (7 oz) Swiss brown mushrooms, sliced (or white or button mushrooms)
  • 300 ml (10½ fl oz) thickened (heavy) cream
  • ½ tsp chicken stock powder (bouillon)
  • 1 cup (100 g) freshly grated parmesan, plus extra to serve
  • 1 tbsp finely chopped flat-leaf parsley, to serve

Directions:

  1. Sprinkle the chicken with the paprika, salt, and half the pepper.
  2. Heat the olive oil in a large, heavy-based frying pan over medium-high heat. Cook the chicken for 6–8 minutes until golden and just cooked, turning once halfway through.
  3. Slice the chicken into thin strips and set aside.
  4. In the same pan, add the bacon and cook for 2 minutes or until crispy. Remove any excess bacon fat if necessary.
  5. Add the butter. Once melted, add the onion and garlic. Cook, stirring, for 2 minutes until softened.
  6. Meanwhile, cook the fettuccine according to the packet instructions but minus 1 minute, as it will finish cooking when combined with the sauce.
  7. Reserve ½ cup (125 ml) of pasta cooking water. Drain the pasta.
  8. Add the mushrooms to the bacon mixture and cook, stirring, for 3–4 minutes until softened.
  9. Add the thickened cream, reserved pasta cooking water, chicken stock powder, and remaining pepper. Simmer for 2 minutes until thickened.
  10. Remove the pan from the heat, add the parmesan, pasta, and chicken, and stir everything together.
  11. Serve with extra parmesan and sprinkle with parsley.

how to serve Chicken Boscaiola Pasta

Chicken Boscaiola Pasta is best served hot. You can dish it onto plates or serve it family-style in a large bowl. Garnish with extra grated parmesan and fresh parsley for a beautiful presentation. This dish pairs well with a side salad or garlic bread.

how to store Chicken Boscaiola Pasta

If you have leftovers, let the pasta cool, then place it in an airtight container. Store it in the refrigerator for up to 3 days. To reheat, you can warm it in the microwave or on the stove with a little added cream or water to keep it creamy.

tips to make Chicken Boscaiola Pasta

  • Make sure not to overcook the chicken; it should be juicy and tender.
  • Reserve some pasta water; it’s great for adjusting the sauce’s consistency.
  • Feel free to add more vegetables, like spinach or peas, for added nutrition.

variation

You can make this dish vegetarian by omitting the chicken and bacon. Add extra mushrooms and perhaps some spinach or other vegetables for a delicious vegetarian version. You can also use different types of pasta, like penne or spaghetti, based on your preference.

FAQs

Q: Can I use other types of mushrooms?
A: Yes, you can use any mushrooms you like. Button, cremini, or shiitake mushrooms work well too.

Q: Is there a dairy-free version of this recipe?
A: You can use coconut cream or cashew cream as a substitute for heavy cream and skip the cheese for a dairy-free option.

Q: How spicy is this dish?
A: This dish is not spicy. The sweet paprika adds a gentle flavor without heat. If you want it spicier, consider adding red pepper flakes.