Description
This Chicken Boscaiola Pasta is a creamy and flavorful Italian-inspired dish featuring tender chicken breast pieces, sautéed mushrooms, and a rich sauce made with white wine, heavy cream, and Parmesan cheese. Paired with al dente pasta and fragrant herbs, it’s a comforting and elegant meal perfect for any occasion.
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
- 12 oz pasta (penne or fettuccine works best)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for later use.
- Brown the chicken: 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.
- Sauté onion and garlic: In the same skillet, add the chopped onion and minced garlic, sautéing until the onion becomes translucent, approximately 3 minutes.
- Cook mushrooms: Add the sliced mushrooms to the skillet and cook for about 5 minutes until they are softened and nicely browned.
- Deglaze with wine: If using white wine, pour it into the skillet and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom to enrich the flavor.
- Add sauce ingredients: Add chicken broth, heavy cream, grated Parmesan, dried thyme, and dried oregano to the skillet. Stir well and bring the mixture to a gentle simmer. Cook for about 5 minutes to allow the sauce to thicken slightly.
- Combine chicken and season: Return the cooked chicken pieces to the skillet and stir to combine with the sauce. Season with salt and pepper to taste.
- Toss pasta with sauce: Add the cooked pasta to the skillet, tossing to evenly coat it with the sauce. If the sauce is too thick, gradually add some of the reserved pasta water until desired consistency is reached.
- Serve and garnish: Serve the pasta in bowls, garnished generously with fresh chopped parsley and extra Parmesan cheese if desired.
Notes
- Using dry white wine adds depth of flavor but can be omitted if preferred; substitute with extra chicken broth.
- For a lighter version, substitute heavy cream with half-and-half or a cream alternative.
- Fresh thyme and oregano can be used instead of dried for more intense aroma.
- Reserve some pasta water to adjust sauce consistency to your liking.
- Cook pasta just until al dente to prevent overcooking when combined with the sauce.
