If you’re craving a soul-warming meal that blends creamy comfort and rustic Italian flair, this Chicken Boscaiola Pasta is guaranteed to steal your heart—and quickly become a go-to favorite at your dinner table. From juicy sautéed chicken and savory mushrooms to a luscious Parmesan cream sauce, every forkful delivers layers of flavor wrapped around tender pasta. Whether you’re feeding company or just treating yourself on a cozy weeknight, the aroma and taste of Chicken Boscaiola Pasta never fails to impress or satisfy.
Ingredients You’ll Need
The magic of Chicken Boscaiola Pasta comes from its straightforward, flavorful ingredients. Each component plays an important role, adding depth, texture, or brightness—so don’t skip the fresh parsley finish or the creamy cheese! Here’s what you’ll want to gather before starting:
- Pasta: Fettuccine or penne both work beautifully; they hold the creamy sauce just right while offering that classic bite.
- Olive oil: The base for sautéing, bringing a fruity richness and helping everything mingle in the skillet.
- Chicken breast: Sliced into strips, it soaks up the flavors of the sauce and cooks quickly for a juicy, protein-packed centerpiece.
- Salt and pepper: Essential for seasoning every layer—don’t be shy when seasoning the chicken!
- Onion: Finely chopped to add sweetness and depth to the sauce foundation.
- Garlic: Minced and sautéed for that classic Italian aroma and taste.
- Cremini or button mushrooms: Sliced, they offer earthiness and soak in all the creamy, cheesy goodness.
- Dry white wine (optional): Adds brightness and depth—if you skip, just splash in a bit more broth or water.
- Heavy cream: The key to the dish’s velvety sauce; you can lighten up with half-and-half if you like.
- Parmesan cheese: Freshly grated for optimal meltiness and a salty, nutty kick.
- Dried thyme: Brings herbal depth and ties together the chicken, mushrooms, and sauce.
- Chili flakes (optional): If you crave a little heat, a pinch brings lovely warmth.
- Fresh parsley: Chopped as a finishing touch, it adds color and zesty freshness to every bite.
How to Make Chicken Boscaiola Pasta
Step 1: Cook the Pasta
Start by bringing a generously salted pot of water to a boil, then add your pasta of choice—fettuccine and penne both do a marvelous job of holding the creamy sauce. Cook it just until al dente, according to the package instructions, giving you pasta that holds up beautifully once tossed through the sauce. Drain and set aside, saving a splash of pasta water for later in case your sauce needs loosening.
Step 2: Sear and Cook the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium heat. Season chicken breast slices generously with salt and pepper, then lay them in the skillet in a single layer. Cook for about 5–6 minutes, flipping once, until the pieces turn golden and are cooked through. Transfer the cooked chicken to a bowl and set it aside—for now, these juicy morsels patiently wait their big comeback.
Step 3: Build the Flavorful Base
In the same skillet (no need to wash out the tasty browned bits!), add your chopped onion and minced garlic. Sauté them for 2–3 minutes, stirring frequently, until softened and fragrant. This is where the magic begins: the aroma will instantly set the Italian mood and get your stomach growling!
Step 4: Add Mushrooms for Earthy Richness
Toss in the sliced cremini or button mushrooms, spreading them out so they make full contact with the pan. Let them cook undisturbed at first, allowing their moisture to release and evaporate. After about 5 minutes, they’ll start to brown and soak up all the tasty flavors in the pan—stir occasionally so nothing sticks or burns.
Step 5: Deglaze and Create the Creamy Sauce
If using, pour in the dry white wine, scraping up any golden bits from the bottom of the skillet. Let the wine bubble and reduce by half—it infuses the sauce with bright, aromatic notes. Next, stir in the heavy cream, freshly grated Parmesan cheese, dried thyme, and a sprinkle of chili flakes if desired. Simmer this mixture for 3–4 minutes, swirling gently as the sauce thickens and becomes irresistibly lush.
Step 6: Combine and Finish the Chicken Boscaiola Pasta
Return the browned chicken strips to the skillet, then add your drained pasta. Toss everything together—gently but thoroughly—until the pasta is coated in that glistening, creamy mushroom sauce and everything is heated through. If you want the sauce a bit thinner, a splash of reserved pasta water makes it silky. Get ready to serve right away, showered with chopped fresh parsley for that pop of color and flavor!
How to Serve Chicken Boscaiola Pasta
Garnishes
Chicken Boscaiola Pasta shines brightest with a flurry of chopped fresh parsley—the color is inviting, and the fresh flavor balances out the richness of the sauce. For an extra flourish, add more grated Parmesan right at the table. If you’re a fan of heat, a final pinch of red chili flakes never goes amiss.
Side Dishes
This pasta is beautifully hearty on its own, but it also pairs perfectly with crusty Italian bread (for mopping up sauce, of course), a peppery arugula salad, or simple roasted vegetables. A glass of crisp white wine echoes the flavors in the sauce and completes a deliciously satisfying meal.
Creative Ways to Present
To impress dinner guests, try twirling the pasta into elegant nests on warm plates. For a rustic touch, serve family-style straight from the pan, inviting everyone to dig in. Garnish with extra parsley and mushroom slices for restaurant-worthy flair—or even a drizzle of truffle oil for a decadent upgrade to your Chicken Boscaiola Pasta.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (a rare but happy problem!), transfer the cooled Chicken Boscaiola Pasta to an airtight container. It will stay fresh in the fridge for up to three days, making a wonderful next-day lunch or easy dinner.
Freezing
While creamy pastas don’t always freeze perfectly, you can freeze Chicken Boscaiola Pasta for up to one month if needed. For best results, store the sauce and cooked pasta separately, as this helps maintain the creamy texture and prevents the pasta from becoming mushy upon thawing.
Reheating
To revive leftover pasta, gently reheat it on the stovetop with a splash of cream or milk to loosen the sauce—this helps restore its luscious consistency. You can also reheat in the microwave, stirring partway through, but always add that little extra liquid for the creamiest results.
FAQs
Can I use a different type Main Course
Absolutely! While fettuccine and penne are traditional favorites, Chicken Boscaiola Pasta tastes fantastic with any sturdy pasta shape, including rigatoni, tagliatelle, or even gluten-free varieties.
What can I substitute for the heavy cream?
If you’d like a lighter sauce, you can swap the heavy cream for half-and-half or even whole milk, though the sauce will be a bit less rich. Some folks enjoy a swirl of Greek yogurt for a tangy twist as well!
Can I add other vegetables?
Definitely! Frozen peas, spinach, or sun-dried tomatoes are all lovely additions to Chicken Boscaiola Pasta, boosting both nutrition and flavor. Stir them in with the mushrooms or during the final toss with the pasta.
Does this recipe work with chicken thighs instead of breasts?
Yes, chicken thighs are an excellent alternative to breasts in this recipe. They bring even more flavor and tenderness, especially if you sear them until golden and juicy before slicing and continuing with the recipe as written.
What wine pairs best with Chicken Boscaiola Pasta?
A crisp, dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc makes a stellar pairing—just like the optional splash in the sauce, these wines cut through the richness and emphasize the earthy mushroom notes.
Final Thoughts
I hope you’re as excited to try this Chicken Boscaiola Pasta as I was the first time I made it—it truly brings together everything I love about homey, comforting Italian dishes. Whether you serve it for a special gathering or a relaxed night at home, one thing’s for certain: it’s impossible to resist that creamy, savory aroma and the fork-twirling satisfaction. Don’t be surprised if this becomes a much-requested favorite!
Print
Chicken Boscaiola Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in a creamy and satisfying Chicken Boscaiola Pasta that combines tender chicken, earthy mushrooms, and a luscious cream sauce. This Italian-inspired dish is perfect for a cozy dinner at home.
Ingredients
Pasta:
- 12 oz fettuccine or penne pasta
Chicken:
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breast, sliced
- Salt and pepper to taste
Sauce:
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 oz cremini or button mushrooms, sliced
- ½ cup dry white wine (optional)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon dried thyme
- ¼ teaspoon chili flakes (optional)
- ¼ cup chopped fresh parsley
Instructions
- Cook the Pasta: Boil pasta until al dente, then set aside.
- Sear the Chicken: Season and cook chicken until golden and cooked through. Set aside.
- Make the Sauce: Sauté onion and garlic. Add mushrooms, wine, cream, Parmesan, thyme, and chili flakes. Simmer until thickened.
- Combine: Return chicken to skillet, add pasta, and toss together.
- Serve: Garnish with parsley before serving.
Notes
- You can substitute pancetta or bacon for a smoky twist.
- For a lighter version, use half-and-half instead of heavy cream.
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