Chicken Boscaiola Pasta
Servings: 4
Calories: 975kcal
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.
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 streaky bacon, cut into wide strips
- 1 tbsp unsalted butter
- 1 small onion, finely diced
- 1 tbsp finely chopped garlic
- 400 g fettuccine (or pasta of your choice)
- 200 g Swiss brown mushrooms, sliced (or white or button mushrooms)
- 300 ml thickened (whipping/heavy) cream
- ½ tsp chicken stock (bouillon) powder
- 100 g 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.
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.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.
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