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Chicken Boscaiola Pasta

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Your favourite boscaiola but with a glow-up! Crispy chicken strips take this 30-minute wonder to the next level.

There are some recipes that are so good that they never go out of fashion, and boscaiola pasta is one of them. But that doesn’t mean that these classics can’t get a “zhoozhing”! So here, along with the essential bacon and mushrooms, I’ve added crispy golden strips of chicken. It’s pretty safe to say that once you’ve tried this recipe, you’ll never need to order boscaiola from your local Italian restaurant again!

Top view of plated Chicken Boscaiola Pasta with creamy sauce, bacon, and mushrooms.
Add more veggies to the sauce if you like – try grated zucchini (courgette), baby spinach or frozen peas.

This dish is everything. Not only is it quick and easy to make (just 30 minutes) with fresh, simple ingredients that are picky-eater friendly, it is rich and flavour packed – the perfect comfort food to enjoy at the end of a long day. Chicken breast is pan-fried until golden and crispy, then sliced into thin strips. The chicken is then combined with crispy bacon and golden mushrooms in a garlicky creamy sauce. I’d make a big batch if I were you, as the leftovers taste amazing the next day.

I love making this with fettuccine, but you could use the pasta of your choice. Try it with some Freezer-friendly Garlic Bread with a simple green salad with balsamic dressing on the side. This is a recipe that I love so much that I included it in my cookbook, The Simple Dinner Edit.

Close-up top view of Chicken Boscaiola Pasta in a pan.
Just 30 minutes to get this comforting classic onto the table. Leftovers keep for up to 2 days.

What can I serve with Chicken Boscaiola Pasta?

My Freezer-friendly Garlic Bread makes the most delicious accompaniment to this pasta, for a full comfort-food experience. But I also like to serve a simple Green Leafy Salad with Balsamic Dressing to cut through the richness of the cream. Simple steamed greens make a great side, too. Try green beans, broccoli florets, broccolini (tenderstem broccoli), snow peas (mangetout) or sugar snap peas.

Top view of Chicken Boscaiola Pasta plated with a fork digging in, featuring a creamy sauce, bacon, and mushrooms.
Everything you love about family-friendly boscaiola but with added crispy golden chicken strips.

Can I add more vegetables to the sauce?

Yes, you can add a few handfuls of grated zucchini (courgette), baby spinach leaves or frozen peas at the same time as the mushrooms.

Top view of Chicken Boscaiola Pasta in a pan, featuring a creamy sauce, bacon, and mushrooms.
Chicken Boscaiola Pasta is a no-brainer easy and delicious meal. It’s quick and economical to make
and picky-eater friendly!

Watch how to make Chicken Boscaiola Pasta

If you enjoyed Chicken Boscaiola Pasta, I think you’ll love:

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Spaghetti Carbonara Recipe
Creamy Sausage Pasta Recipe
Authentic Fettuccine Alfredo Recipe
Spinach & Ricotta Tortellini with Creamy Tomato Sauce Recipe

Top view of plated Chicken Boscaiola Pasta with creamy sauce, bacon, and mushrooms.

Chicken Boscaiola Pasta

Author: Nicole
5 from 10 votes
“What a 10/10 dinner Easy, quick, tasty. Definitely will be going on rotation in our house.”
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This comforting and delicious Chicken Boscaiola Pasta recipe 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.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Servings: 4

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 freshly 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 (whipping/heavy) cream
  • ½ tsp chicken stock (bouillon) powder
  • 100 g (1 cup) freshly grated parmesan, plus extra to serve
  • 1 tbsp finely chopped flat-leaf parsley, to serve

Instructions

  • Prep the chicken – Sprinkle the chicken with the paprika, salt and half the pepper.
  • Cook the chicken – 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. 
  • Slice the chicken into thin strips and set aside.
  • Cook the bacon, onion and garlic – 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. 
  • Add the butter and, once melted, add the onion and garlic. Cook, stirring, for 2 minutes until softened.
  • Boil the pasta – Meanwhile, cook the fettuccine as per the packet instructions minus 1 minute – it will finish cooking when combined with the sauce.
  • Reserve 125 ml (½ cup) of the pasta cooking water (take it out of the pot using a ladle or mug while the pasta is cooking). Drain the pasta.
  • Add the remaining ingredients – Add the mushrooms to the bacon mixture and cook, stirring, for 3–4 minutes until softened. 
  • Add the thickened cream, reserved pasta cooking water, chicken stock powder and remaining pepper and simmer for 2 minutes until thickened.
  • Combine the pasta and chicken – Remove the pan from the heat, add the parmesan, pasta and chicken and stir them through. 
  • Serve – Serve with the extra parmesan and sprinkled with parsley.

Nutrition information

Nutrition Facts
Chicken Boscaiola Pasta
Amount per Serving
Calories
975
% Daily Value*
Fat
 
51
g
78
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
15
g
Cholesterol
 
237
mg
79
%
Sodium
 
2201
mg
96
%
Potassium
 
874
mg
25
%
Carbohydrates
 
83
g
28
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
48
g
96
%
Vitamin A
 
1890
IU
38
%
Vitamin C
 
6
mg
7
%
Calcium
 
336
mg
34
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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.

Equipment

Tried this recipe?

Let us know how it was!
Course chicken, quick and easy
Cuisine Italian-inspired

  1. 5 stars
    This was a hit with the family and they’ve asked for it to be on regular rotation!
    I did leave the Parmesan out because I didn’t have any, and my husband isn’t a fan of it anyway, but next time I’ll add some in to my bowl after serving.

    Really delicious recipe and a simple weekday cook.

    • Hi Rebecca, so glad this was a hit, even without the parmesan! 🙌🏻 Thanks so much for the rating too. Nic x

  2. Can you make this without bacon?

    • Hi Amanda, yes you could. Are you trying to make it vegetarian? If so, would you be swapping out the chicken stock powder? If you are keeping it, that gives a lot of flavour, so you could just add extra mushrooms, or use a couple of different types of mushrooms (e.g. portobello, shiitake, porcini) instead. I hope this helps. Nic x

  3. 5 stars
    Another favourite in our house!

    • Wonderful to hear, Adelle! It’s a favourite at mine, too! Thanks so much for the rating, Nic x

  4. 5 stars
    What a 10/10 dinner
    Easy, quick, tasty
    Definitely will be going on rotation in our house
    Thank you!

    • Thanks for the lovely feedback, Amber! I am so happy it was a winner on all fronts for you … yay! Thanks for the rating too. Nic x

  5. Absolutely beautiful recipe. I big hit in my household. So yummy!

    • Love to hear this, Shane! Nic x

  6. 5 stars
    Absolutely love this recipe! Since stumbling across it in the cookbook, I’ve made it many times. It’s so delicious. I often use chicken tenderloins, which I find a little more forgiving and less likely to overcook (thanks to my easily distracted brain and two little boys 🫠). It’s easy, packed with flavour and comforting. Another winner, Nicole!

    • Thanks for the wonderful feedback, Ally! So happy you enjoy this one … and I can imagine the tenderloins are great! Thanks also for the rating, Nic x

  7. 5 stars
    We enjoyed this – a tasty new pasta recipe which I will make again

    • This is what I love to hear! Thanks for the feedback and the rating. Nic x

  8. 5 stars
    Fantastic! Full of flavour & budget friendly. Will definitely make again. Thank you.

    • So happy to hear that, Anna! Thanks also for the rating!

  9. 5 stars
    Beautiful, quick and easy and very tasty

    • Wonderful to hear, Evelyn! Thanks also for the rating, Nic x

  10. This looks delicious! What kind of pasta are you using in the video?

    • Hi Jennifer, I am actually using mafalde pasta, which is one of my favourites. (Also called curly fettuccine.) Nic x

  11. 5 stars
    Two year olds favourite dinner

    • Hi Kiri, my favourite compliments are from little eaters, so this comment warms my heart! Thanks also for the rating, Nic x

  12. 5 stars
    This recipe is incredible- 10/10 !!!

    • Awww, thanks so much, Amy! I’m so happy you enjoyed it. Thanks also for the rating, Nic x

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.