Chicken Boscaiola Pasta: A Delicious & Easy Recipe

Chicken Boscaiola Pasta: Prepare to embark on a culinary journey to the heart of Italy with this creamy, dreamy, and utterly irresistible dish! Imagine twirling your fork around perfectly cooked pasta, coated in a rich, decadent sauce brimming with tender chicken, smoky bacon, earthy mushrooms, and a hint of garlic. Are you drooling yet? I know I am!

Boscaiola, meaning “woodman’s style” in Italian, evokes images of rustic kitchens and hearty meals enjoyed after a long day in the forest. While the exact origins are shrouded in the mists of time, this dish likely originated in the wooded regions of Italy, where mushrooms were plentiful and readily available. It’s a celebration of simple, fresh ingredients transformed into something truly special.

What makes Chicken Boscaiola Pasta so beloved? It’s the symphony of flavors and textures, of course! The savory chicken and bacon provide a satisfying protein base, while the mushrooms add an earthy depth. The creamy sauce, often made with cream, Parmesan cheese, and a touch of white wine, binds everything together in perfect harmony. But beyond the taste, it’s also incredibly convenient. This is a one-pot wonder that’s perfect for a weeknight dinner, yet elegant enough to serve to guests. So, gather your ingredients, and let’s create some magic in the kitchen!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• For the Sauce:
• 2 tablespoons olive oil
• 8 oz cremini mushrooms, sliced
• 4 oz pancetta, diced (or bacon, if pancetta is unavailable)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley, plus more for garnish
• Salt and freshly ground black pepper to taste
• For the Pasta:
• 1 lb pasta (such as fettuccine, linguine, or penne)
• Salt for pasta water

Preparing the Chicken:

Alright, let’s get started with the chicken. This is a super simple step, but it really sets the flavor foundation for the whole dish. We want the chicken to be nicely seasoned and slightly browned before it goes into the sauce.

1. Season the Chicken: In a medium bowl, combine the cubed chicken with olive oil, garlic powder, onion powder, oregano, basil, red pepper flakes (if using), salt, and pepper. Toss everything together until the chicken is evenly coated with the spices. Don’t be shy with the seasoning – it’s what makes the chicken so flavorful!
2. Sear the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken to the hot skillet in a single layer (you might need to do this in batches to avoid overcrowding the pan). Sear the chicken for about 2-3 minutes per side, until it’s lightly browned but not fully cooked through. We’re just looking for a nice crust here, as it will finish cooking in the sauce later. Remove the chicken from the skillet and set aside.

Making the Boscaiola Sauce:

Now for the star of the show – the Boscaiola sauce! This is where all the magic happens. The combination of mushrooms, pancetta, wine, and cream creates a rich and decadent sauce that’s absolutely irresistible. Don’t be intimidated by the ingredient list; it’s actually quite easy to make.

1. Sauté the Aromatics: In the same skillet (or Dutch oven) that you used to cook the chicken, add the remaining olive oil. Heat over medium heat. Add the sliced mushrooms and diced pancetta (or bacon). Cook, stirring occasionally, until the mushrooms are softened and the pancetta is crispy, about 5-7 minutes. The pancetta will render its fat, which adds a ton of flavor to the sauce.
2. Add Onion and Garlic: Add the chopped onion to the skillet and cook until softened and translucent, about 3-5 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Deglaze with Wine: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. These browned bits, called fond, are packed with flavor and will add depth to the sauce. Let the wine simmer for a few minutes, until it’s reduced by about half. This will concentrate the flavor and remove some of the alcohol.
4. Add Tomatoes and Broth: Stir in the diced tomatoes (with their juice) and chicken broth. Bring the sauce to a simmer and cook for about 10-15 minutes, allowing the flavors to meld together. The sauce should thicken slightly during this time.
5. Incorporate the Chicken: Return the seared chicken to the skillet and stir it into the sauce. Continue to simmer for another 5-7 minutes, or until the chicken is cooked through and tender. Make sure the internal temperature of the chicken reaches 165°F (74°C).
6. Finish with Cream and Parmesan: Stir in the heavy cream and grated Parmesan cheese. Cook for another minute or two, until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste. Remember that the Parmesan cheese is already salty, so you might not need to add much additional salt.
7. Add Parsley: Stir in the chopped fresh parsley. This adds a pop of freshness and color to the sauce.

Cooking the Pasta:

While the sauce is simmering, let’s get the pasta cooking. It’s important to cook the pasta al dente, which means “to the tooth” in Italian. This means that the pasta should be firm and slightly resistant when you bite into it. Overcooked pasta will become mushy and won’t hold the sauce as well.

1. Boil Water: Bring a large pot of salted water to a rolling boil. The water should be generously salted – about 1-2 tablespoons of salt per gallon of water. This seasons the pasta from the inside out.
2. Cook Pasta: Add the pasta to the boiling water and cook according to the package directions, or until al dente. Start checking the pasta for doneness a minute or two before the recommended cooking time.
3. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It can be used to thin out the sauce and help it cling to the pasta.
4. Drain Pasta: Drain the pasta in a colander. Do not rinse the pasta, as this will wash away the starch that helps the sauce adhere.

Combining and Serving:

Now for the best part – putting it all together! This is where all your hard work pays off. The combination of the perfectly cooked pasta and the rich, flavorful Boscaiola sauce is simply divine.

1. Combine Pasta and Sauce: Add the drained pasta to the skillet with the Boscaiola sauce. Toss everything together until the pasta is evenly coated with the sauce. If the sauce is too thick, add a little bit of the reserved pasta water to thin it out.
2. Serve Immediately: Serve the Chicken Boscaiola Pasta immediately. Garnish with extra grated Parmesan cheese and chopped fresh parsley. A side of crusty bread is also a great addition for soaking up all that delicious sauce.

Tips and Variations:

• Mushrooms: Feel free to experiment with different types of mushrooms. Shiitake, oyster, or even a mix of wild mushrooms would all work well in this recipe.
• Meat: If you’re not a fan of pancetta, you can use bacon, prosciutto, or even Italian sausage instead.
• Vegetables: You can add other vegetables to the sauce, such as spinach, peas, or sun-dried tomatoes.
• Spice: If you like a little heat, add a pinch of red pepper flakes to the sauce.
• Cream: For a lighter version, you can substitute the heavy cream with half-and-half or even milk. However, the sauce will be less rich and creamy.
• Wine: If you don’t have white wine on hand, you can substitute it with chicken broth or vegetable broth.
• Make Ahead: The Boscaiola sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the sauce before adding the cooked pasta.

Conclusion:

So, there you have it! This Chicken Boscaiola Pasta is truly a dish that deserves a spot in your regular rotation. Why? Because it’s the perfect marriage of comfort food and sophisticated flavors. The creamy, mushroom-infused sauce, the tender chicken, and the perfectly cooked pasta all come together to create a symphony of deliciousness that will have everyone at the table asking for seconds. It’s quick enough for a weeknight meal but impressive enough to serve to guests. Trust me, once you try it, you’ll understand why I’m so enthusiastic!

But the best part? It’s incredibly versatile! Feel free to experiment and make it your own.

Serving Suggestions and Variations:

* Go Vegetarian: Easily swap out the chicken for some grilled halloumi cheese or extra mushrooms for a fantastic vegetarian option.
* Spice it Up: Add a pinch of red pepper flakes to the sauce for a little kick.
* Wine Pairing: A crisp Pinot Grigio or a light-bodied Chianti would be a wonderful complement to the richness of the dish.
* Side Dish: A simple green salad with a lemon vinaigrette is the perfect accompaniment to balance the richness of the pasta.
* Pasta Power: While I love it with fettuccine, feel free to use your favorite pasta shape! Penne, rigatoni, or even spaghetti would work beautifully.
* Extra Veggies: Sneak in some extra veggies! Spinach, peas, or sun-dried tomatoes would all be delicious additions.
* Cheese, Please!: While Parmesan is classic, try grating some Pecorino Romano or Asiago cheese on top for a different flavor profile.
* Make it Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it gently before adding the cooked pasta and chicken.
* Creamy Dreamy: For an even richer sauce, use heavy cream instead of half-and-half.
* Herb Heaven: Experiment with different herbs! Fresh thyme, oregano, or even a sprinkle of dried Italian seasoning can add a unique touch.

I truly believe that this Chicken Boscaiola Pasta recipe is a winner. It’s a crowd-pleaser, it’s relatively easy to make, and it’s absolutely bursting with flavor. I’ve made it countless times, and it’s always a hit.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and give this recipe a try! I’m confident that you’ll love it as much as I do. And most importantly, don’t be afraid to get creative and put your own spin on it. Cooking should be fun, so relax, experiment, and enjoy the process.

Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any variations? What did you think of the flavor? Share your photos and comments – I’m always eager to see how my recipes turn out in your kitchens. Happy cooking! I can’t wait to hear all about your Chicken Boscaiola Pasta adventures!