Name: Chicken Boscaiola Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 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; – 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 (heavy) cream; – ½ tsp chicken stock powder (bouillon); – 100 g freshly grated parmesan, plus extra to serve; – 1 tbsp finely chopped flat-leaf parsley, to serve

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Chicken Boscaiola Pasta is a delicious and comforting dish that is perfect for any occasion. With tender chicken, crispy bacon, and a creamy mushroom sauce, this recipe is sure to become a family favorite.

Why You’ll Love This Recipe?

The combination of flavors in this dish is simply irresistible.
It can be prepared in under 30 minutes, making it a quick and easy dinner option.
This dish is great for meal prep and can be enjoyed as leftovers.

Ingredient Notes:

Large boneless, skinless chicken breasts
Sweet paprika
Sea salt flakes
Cracked black pepper
Olive oil
Streaky bacon
Unsalted butter
Small onion
Garlic
Fettuccine
Swiss brown mushrooms
Thickened (heavy) cream
Chicken stock powder
Freshly grated parmesan
Flat-leaf parsley

Step-by-Step Instructions:

Season chicken with paprika, salt, and pepper.
Cook chicken in olive oil until golden and cooked through.
In the same pan, cook bacon until crispy.
Add butter, onion, and garlic, then mushrooms.
Stir in cream, stock powder, and parmesan.
Toss cooked pasta in the sauce and serve topped with chicken, parsley, and extra parmesan.

Helpful Tips:

For extra flavor, marinate the chicken in the seasoning for a few hours before cooking.
Use a mix of different mushrooms for added depth of flavor.

Expert Tips for the Best Results:

Use freshly grated parmesan for the best taste.
Cook the pasta al dente to prevent it from becoming mushy in the sauce.

Serving Suggestions:

Serve this Chicken Boscaiola Pasta with a side salad and a glass of white wine for a complete meal.

Storage and Reheating Tips:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream to revive the sauce.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used for a more flavorful option.
Can I use different types of pasta?
Yes, feel free to use your favorite pasta shape in this recipe.
Can I make this dish ahead of time?
Yes, you can prepare the sauce ahead of time and reheat it when ready to serve.
Can I freeze this dish?
It is not recommended to freeze this dish as the cream sauce may separate upon thawing.

Conclusion:

Indulge in the rich and creamy goodness of Chicken Boscaiola Pasta. This recipe is a crowd-pleaser and will surely impress your family and friends. Give it a try and enjoy a taste of Italy in the comfort of your own home. Bon appétit!

Chicken Boscaiola Pasta

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Author: Emily
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Sautéing, Simmering, Boiling
Cuisine: Italian

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Description

This Chicken Boscaiola Pasta recipe is a creamy and indulgent dish that combines juicy chicken, crispy bacon, and earthy mushrooms in a flavorful sauce. It’s the perfect comfort food for any day of the week.

Instructions

Prepare the chicken: Season the chicken breasts with sweet paprika, sea salt flakes, and cracked black pepper. Cut them in half horizontally to make 4 thinner steaks.
Cook the bacon: Heat the olive oil in a large pan over medium heat. Add the streaky bacon and cook until crispy, then remove and set aside.
Sauté the aromatics: In the same pan, melt the butter. Add the diced onion and chopped garlic, cooking until fragrant and softened, about 3-4 minutes.
Cook the chicken: Add the seasoned chicken breasts to the pan and cook for about 5-7 minutes on each side until browned and cooked through. Remove from the pan and set aside.
Prepare the sauce: In the same pan, add the sliced mushrooms and cook for about 5 minutes, until tender. Add the heavy cream and chicken stock powder, stirring to combine. Bring to a simmer and cook for 3-5 minutes until the sauce thickens slightly.
Cook the pasta: While the sauce simmers, cook the fettuccine according to package instructions. Drain, reserving some pasta water.
Combine everything: Slice the cooked chicken breasts into strips. Add the cooked pasta, crispy bacon, chicken, and parmesan cheese to the pan with the mushroom cream sauce. Toss to coat, adding pasta water as needed to achieve your desired sauce consistency.
Serve: Garnish with chopped parsley and extra parmesan cheese before serving.