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.

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

Description

Chicken Boscaiola Pasta is a rich, creamy Italian-inspired dish featuring tender paprika-seasoned chicken breast, crispy bacon, and sautéed Swiss brown mushrooms in a luscious Parmesan cream sauce tossed with fettuccine. Finished with fresh parsley and an extra sprinkle of Parmesan, this comforting meal is perfect for a satisfying main course that is both irresistible and easy to prepare.

Ingredients

Units Scale

For the Chicken

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

For the Sauce and Pasta

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

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Instructions

Season and Cook the Chicken: Sprinkle the chicken with the paprika, salt, and half of the cracked black pepper. Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Cook the chicken for 6–8 minutes until golden and just cooked through, turning once halfway. Slice the chicken into thin strips and set aside.
Cook the Bacon: In the same pan, add the bacon strips and cook for about 2 minutes until crisp. If necessary, use a spoon to scoop out excess bacon fat for a lighter sauce.
Sauté Onion and Garlic: Add the butter to the pan and allow it to melt. Stir in the finely diced onion and chopped garlic and cook for 2 minutes until softened and fragrant.
Prepare the Pasta: Meanwhile, cook the fettuccine according to the packet instructions but reduce the cooking time by 1 minute as the pasta will finish cooking in the sauce. Reserve 1/2 cup (125 ml) of pasta cooking water before draining.
Cook the Mushrooms: Add the sliced mushrooms to the bacon mixture in the pan and cook, stirring, for 3–4 minutes until softened and beginning to release their juices.
Make the Sauce: Pour in the thickened cream, reserved pasta cooking water, chicken stock powder, and the remaining cracked black pepper. Simmer the sauce for 2 minutes until slightly thickened and creamy.
Combine and Finish: Remove the pan from the heat and add the grated parmesan, cooked pasta, and sliced chicken. Stir everything together until well combined and the sauce coats the pasta evenly.
Serve: Plate the pasta and top with extra parmesan and a sprinkle of chopped flat-leaf parsley. Serve immediately and enjoy!

Notes

For a deeper flavor, use smoked bacon or pancetta.
You can substitute Swiss brown mushrooms with white or button mushrooms if preferred.
Adjust creaminess by adding more or less reserved pasta water.
Chicken thighs can be used instead of breasts for a juicier texture.
Best served fresh, but leftovers can be reheated gently with a splash of cream or milk.

Nutrition

Serving Size: 1/4 of recipe
Calories: 780
Sugar: 4g
Sodium: 960mg
Fat: 41g
Saturated Fat: 18g
Unsaturated Fat: 20g
Trans Fat: 0.5g
Carbohydrates: 67g
Fiber: 4g
Protein: 40g
Cholesterol: 180mg