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.
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
- – 1/2 tsp chicken stock powder (bouillon)
- – 100 g freshly grated parmesan, plus extra to serve
- – 1 tbsp finely chopped flat-leaf parsley, to serve
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.
Notes
– For a lighter version, you can use half-and-half or milk instead of heavy cream.
– Feel free to add some peas or spinach for extra color and nutrients.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg