Description
Chicken Boscaiola Pasta is a creamy, comforting Italian-inspired dish featuring tender chicken breast, sautéed mushrooms, and a rich Parmesan cream sauce, all tossed with your choice of penne or fettuccine pasta. This recipe delivers rustic flavors with a touch of elegance, perfect for a satisfying weeknight dinner or a cozy meal with friends and family.
Ingredients
Scale
Chicken and Protein
- 1 pound chicken breast, cut into bite-sized pieces
Vegetables and Aromatics
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- Fresh parsley, chopped (for garnish)
Liquids and Dairy
- 2 tablespoons olive oil
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
Pantry
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 12 oz pasta (penne or fettuccine works best)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
- Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 6-7 minutes, turning occasionally, until they are browned and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Onion and Garlic: In the same skillet, add the chopped onion and minced garlic. Sauté for about 3 minutes until the onion becomes translucent and fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and continue to cook for 5 minutes. Stir occasionally until the mushrooms are softened and browned.
- Deglaze with Wine: If using white wine, pour it into the skillet and simmer for 2-3 minutes. Scrape the bottom of the pan to release any browned bits, which add depth of flavor.
- Add Creamy Sauce Ingredients: Pour in the chicken broth and heavy cream, then stir in the Parmesan cheese, dried thyme, and oregano. Bring the sauce to a gentle simmer and cook for about 5 minutes to allow it to thicken slightly.
- Return Chicken to Skillet: Add the cooked chicken back to the skillet and stir well to combine with the sauce. Season with salt and pepper to your taste.
- Toss Pasta in Sauce: Add the drained pasta to the skillet and toss everything together to coat the pasta evenly in the creamy sauce. If the sauce is too thick, gradually add some of the reserved pasta water to reach your desired consistency.
- Serve Garnished: Spoon the pasta onto serving bowls and garnish with chopped fresh parsley and additional grated Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute heavy cream with half-and-half for a lighter version but the sauce will be less thick.
- For a gluten-free option, use gluten-free pasta instead.
- If you prefer a vegetarian version, omit the chicken and use vegetable broth.
- White wine is optional but adds a nice depth of flavor; you can substitute with extra chicken broth if desired.
- To enhance mushroom flavor, use a mix of cremini and shiitake mushrooms.
- Reserve pasta water is important to adjust the sauce consistency without diluting flavor.
