Description
This Chicken Boscaiola Pasta is a creamy and comforting Italian-style dish featuring succulent chicken breast pieces cooked with mushrooms, garlic, and herbs in a rich Parmesan cream sauce, all tossed with perfectly cooked pasta. A quick and delicious meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Sauce
- 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
Pasta and Garnish
- 12 oz pasta (penne or fettuccine works best)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Boil the pasta in salted water according to package instructions until al dente. Drain it well and set aside, reserving about 1/2 cup of the pasta cooking water for later use.
- Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-7 minutes until browned and fully cooked through. Remove the chicken and set it aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté them until the onions become translucent, about 3 minutes, imparting flavor to the pan.
- Cook Mushrooms: Add the sliced mushrooms to the skillet, cooking for 5 minutes until the mushrooms soften and brown nicely.
- Deglaze with Wine: If using, pour in the dry white wine and let it simmer for 2-3 minutes, scraping up any browned bits stuck to the skillet for added depth of flavor.
- Make the Sauce: Stir in the chicken broth, heavy cream, Parmesan cheese, dried thyme, and dried oregano. Bring the mixture to a simmer and let it cook for about 5 minutes to thicken slightly.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir well to combine. Season with salt and pepper according to your taste.
- Toss with Pasta: Add the cooked pasta to the skillet, tossing everything together to evenly coat the pasta in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
- Serve: Plate the pasta into bowls and garnish with freshly chopped parsley and extra Parmesan if desired for a delicious finishing touch.
Notes
- You can omit the white wine if you prefer or substitute it with additional chicken broth.
- Use penne or fettuccine pasta for best texture and sauce coating.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Make sure to reserve pasta water as it helps loosen the sauce for better consistency.
- This dish reheats well and can be stored in the fridge for up to 3 days.
