Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Top view of plated Chicken Boscaiola Pasta with creamy sauce, bacon, and mushrooms

Chicken Boscaiola Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

This comforting and delicious Chicken Boscaiola Pasta is a twist on the popular classic, with crispy chicken strips added to the delicious creamy sauce. You only need simple ingredients and 30 minutes to have this family-friendly delight on the table.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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 (101/2 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

Instructions

  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 and cook the chicken for 6–8 minutes until golden and just cooked, turning once halfway through cooking. 
  3. Slice the chicken into thin strips and set aside.
  4. Add the bacon to the same pan and cook for 2 minutes or until crisp. Use a spoon to scoop out any excess bacon fat, if required. 
  5. Add the butter and, once melted, add the onion and garlic. Cook, stirring, for 2 minutes until softened.
  6. Meanwhile, cook the fettuccine as per the packet instructions minus 1 minute – it will finish cooking when combined with the sauce.
  7. Reserve ½ cup (125 ml) of the pasta cooking water (take it out of the pot using a ladle or mug while the pasta is cooking). 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 and simmer for 2 minutes until thickened.
  10. Remove the pan from the heat, add the parmesan, pasta and chicken and stir them through. 
  11. Serve with the extra parmesan and sprinkled with parsley.

Equipment

Notes

Make ahead 

Prepare the mushrooms ahead of time, by cleaning them first to remove any debris (use a damp paper towel to wipe the mushrooms clean), then slice the mushrooms (unless using small whole mushrooms). Refrigerate in an airtight container or reusable sandwich bag for up to 3 days. 

Leftovers

Refrigerate for up to 2 days. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Quick and Easy, Chicken
  • Method: Stovetop
  • Cuisine: Italian-Inspired

Find it online: https://simplehomeedit.com/recipe/chicken-boscaiola-pasta/