Description
Chicken Boscaiola Pasta is a creamy Italian-inspired dish featuring tender pieces of chicken, earthy mushrooms, and a rich tomato cream sauce, all tossed with pasta for a deliciously comforting meal.
Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 12 oz pasta (penne or fettuccine works best)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic, sautéing until the onion is translucent, about 3 minutes.
- Add the sliced mushrooms to the skillet and cook for 5 minutes, until softened and browned.
- If using white wine, pour it in now and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
- Add the chicken broth, heavy cream, Parmesan, thyme, and oregano to the skillet. Stir and bring the mixture to a simmer. Cook for 5 minutes, allowing the sauce to thicken slightly.
- Return the cooked chicken to the skillet and stir to combine. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet, tossing to coat the pasta with the sauce. If the sauce is too thick, add a little reserved pasta water to thin it out.
- Serve the pasta in bowls, garnished with fresh parsley and additional Parmesan if desired.
Notes
- You can use any pasta you prefer, such as fettuccine or tagliatelle, for this dish.
- If you don’t have white wine, you can skip it or use chicken broth as a substitute.
- For a lighter version, substitute half-and-half or milk for the heavy cream, though the sauce may not be as thick and rich.
- This dish pairs well with a crisp green salad and a glass of white wine.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 6g
- Sodium: 580mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg