Chicken Boscaiola Pasta Recipe

Name: Chicken Boscaiola Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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, divided; 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 (10 1/2 fl oz) thickened (heavy) cream; 1/2 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

This heavenly Chicken Boscaiola Pasta brings together tender chicken, smoky bacon, and earthy mushrooms in a rich, creamy sauce that coats every strand of pasta perfectly. Ready in just 30 minutes, it’s an impressive yet simple dinner that tastes like you spent hours in the kitchen. The combination of flavors will transport you straight to an Italian trattoria without ever leaving your kitchen!

Why You’ll Love This Recipe

Restaurant-Quality at Home: This dish rivals anything you’d order at a fancy Italian restaurant, but you can make it in your pajamas!
One-Pan Wonder: Most of the magic happens in a single pan, minimizing cleanup while maximizing flavor as each ingredient builds on the last.
Weeknight Miracle: Despite its sophisticated flavor profile, this pasta comes together in about 30 minutes, making it perfect for busy evenings when you want something special without the fuss.
Crowd Pleaser: With its creamy sauce, tender chicken, and savory bacon, this pasta satisfies even the pickiest eaters. It’s my go-to when I need to impress dinner guests or satisfy my family.

Ingredients You’ll Need

Chicken breasts: The star protein that soaks up all the wonderful flavors. Cutting them horizontally creates thinner pieces that cook quickly and evenly.
Sweet paprika, salt, and pepper: This simple seasoning trio adds depth to the chicken without overwhelming the dish’s delicate flavors.
Olive oil: Used for searing the chicken to golden perfection while adding a subtle fruity undertone.
Streaky bacon: Provides a rich smokiness and savory foundation for the entire dish. Wide strips give you satisfying bacon bites throughout.
Butter: Creates a silky base for sautéing the aromatics and adds richness to the sauce.
Onion and garlic: Essential aromatics that form the flavor foundation of this dish. Don’t rush this step—let them soften and release their sweetness.
Fettuccine: The wide, flat surface is perfect for grabbing onto the creamy sauce. The pasta’s starchy cooking water is a secret ingredient that helps create a silky sauce.
Mushrooms: Swiss brown (cremini) mushrooms bring an earthy depth and meaty texture that complements the chicken beautifully.
Heavy cream: Creates that luxurious sauce that clings to every strand of pasta. This isn’t diet food, friends!
Chicken stock powder: Intensifies the savory notes and adds depth to the cream sauce without making it too heavy.
Parmesan cheese: Freshly grated is non-negotiable here—it melts beautifully into the sauce and provides that distinctive umami kick.
Parsley: A fresh, bright finish that cuts through the richness and adds a pop of color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Seafood Boscaiola

Swap the chicken for prawns or a mix of seafood for a coastal Italian twist. Cook the seafood separately and add it at the end to prevent overcooking.

Vegetarian Version

Skip the meat entirely and double up on mushrooms—try a mix of varieties like portobello, shiitake, and oyster for a deeply satisfying meat-free alternative.

Lighter Adaptation

Replace half the cream with chicken stock and use leaner back bacon instead of streaky bacon. It’s still delicious but with fewer calories.

Vegetable Boost

Add baby spinach, peas, or asparagus in the final minutes of cooking for added color, nutrition, and freshness.

How to Make Chicken Boscaiola Pasta

Step 1: Prepare and Cook the Chicken

Season your chicken breasts with sweet paprika, sea salt flakes, and half the black pepper. Heat olive oil in a large frying pan over medium-high heat. Cook the chicken for 6-8 minutes, flipping halfway, until golden and just cooked through. Slice into thin strips and set aside.

Step 2: Cook the Bacon and Aromatics

In the same pan (hello, flavor!), add your bacon strips and cook until crisp, about 2 minutes. Spoon out excess fat if needed, but leave some for flavor. Add butter, and once melted, toss in diced onion and chopped garlic. Cook for 2 minutes until softened and fragrant.

Step 3: Cook the Pasta

Meanwhile, bring a large pot of salted water to a boil. Cook your fettuccine according to package directions, but subtract 1 minute from the cooking time. Before draining, reserve ½ cup of the starchy pasta water—this is liquid gold for your sauce!

Step 4: Complete the Sauce

Add sliced mushrooms to the bacon mixture and cook for 3-4 minutes until they’ve softened and released their moisture. Pour in the heavy cream, reserved pasta water, chicken stock powder, and remaining pepper. Let this simmer for 2 minutes until it thickens slightly into a luscious sauce.

Step 5: Combine Everything

Take the pan off the heat and add your freshly grated parmesan, drained pasta, and sliced chicken. Stir everything together until the pasta is well coated and the chicken is warmed through. The residual heat will finish cooking the pasta to perfect al dente.

Step 6: Serve and Garnish

Transfer to warmed bowls, sprinkle with extra parmesan and chopped parsley for a fresh, colorful finish.

Pro Tips for Making the Recipe

Slice chicken when cool: Let your chicken rest briefly before slicing for juicier results and cleaner cuts.
Reserved pasta water magic: Don’t skip reserving some pasta water—its starchiness helps the sauce cling to the pasta and creates the perfect consistency.
Timing is everything: Start cooking your pasta when you begin sautéing the mushrooms so everything finishes at the same time.
Room temperature cream: Take your cream out of the refrigerator 15 minutes before using to prevent it from splitting when added to the hot pan.
Finishing off heat: Always remove the pan from heat before adding parmesan to prevent it from becoming stringy or grainy.

How to Serve

Perfect Pairings

Serve this rich pasta with a simple arugula salad dressed with lemon and olive oil to cut through the creaminess. A glass of crisp Pinot Grigio or light Chardonnay makes an excellent companion.

Bread Matters

Crusty Italian bread or garlic bread is essential for sopping up every last bit of that glorious sauce—I never serve this dish without it!

Presentation

Twirl the pasta into a nest using tongs before plating, then arrange the chicken strips and extra sauce on top. A final snowfall of fresh parmesan and sprinkle of parsley elevates the look.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop beautifully overnight, making for an exceptional next-day lunch.

Freezing

While possible, freezing isn’t ideal for cream-based pasta dishes as they can separate when thawed. If you must freeze, do so before adding the pasta, then cook fresh pasta when reheating.

Reheating

Gently reheat leftovers in a pan over medium-low heat with a splash of milk or cream to revive the sauce. Stir frequently to prevent sticking and burning. Microwave heating works in a pinch but stir halfway through and cover to retain moisture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are a fantastic alternative and often stay more tender. They have more flavor but take slightly longer to cook—aim for an internal temperature of 165°F (74°C).

What can I substitute for heavy cream to make it lighter?

You can use half-and-half or a mixture of milk and a tablespoon of flour (whisked together before adding). The sauce won’t be quite as rich but still delicious. Evaporated milk is another good lower-fat option that maintains creaminess.

My sauce is too thin. How can I thicken it?

If your sauce isn’t thickening properly, let it simmer a bit longer before adding the pasta. Alternatively, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce. The extra parmesan will also help thicken things up!

Can I prepare components of this dish ahead of time?

Yes! Cook and slice the chicken up to a day ahead, and prep all your ingredients. When ready to serve, start with the bacon and proceed with the recipe. Just add a minute to the final heating to ensure the pre-cooked chicken warms through.

Final Thoughts

This Chicken Boscaiola Pasta brings a touch of Italian comfort food magic to your table with minimal effort. It’s the perfect balance of creamy indulgence and savory satisfaction that will have everyone asking for seconds. Whether for a special occasion or just because you deserve something wonderful on a Wednesday, this pasta delivers restaurant-quality flavor from your very own kitchen. Give it a try tonight—your taste buds will thank you!