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!
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.
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.
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.
and picky-eater friendly!
Watch how to make Chicken Boscaiola Pasta
If you enjoyed Chicken Boscaiola Pasta, I think you’ll love:
Marry Me Chicken Risoni (Orzo) Recipe
Spaghetti Carbonara Recipe
Creamy Sausage Pasta Recipe
Authentic Fettuccine Alfredo Recipe
Spinach & Ricotta Tortellini with Creamy Tomato Sauce Recipe
Chicken Boscaiola Pasta
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.
- Total Time: 30 minutes
- Yield: 4 servings 1x
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 (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
- 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 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Quick and Easy, Chicken
- Method: Stovetop
- Cuisine: Italian-Inspired
Dusty Pyatt says:
If I could give this 10 stars, I would! So delicious! I am cooking my way through your website, and cookbook, and there hasn’t been one recipe I wouldn’t make again! I was even able to find these fun-shaped noodles at my local Whole Foods in the US.
Nicole says:
Wow, Dusty, thank you so much for this beautiful feedback … you’ve made my day! I am thrilled you are finding so many recipes to enjoy! Thanks for the rating, Nic x