Description
Chicken Boscaiola Pasta is a creamy, savory dish featuring tender chicken breast, sautéed mushrooms, and a rich Parmesan-infused white wine cream sauce, tossed with perfectly cooked pasta. This comforting Italian-inspired recipe combines earthy flavors of thyme and oregano with succulent chicken and mushrooms, making it an ideal weeknight dinner for four.
Ingredients
Scale
Protein & Vegetables
- 1 pound chicken breast, cut into bite-sized pieces
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
Liquids & 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
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Pasta & Garnish
- 12 oz pasta (penne or fettuccine works best)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta: Cook the pasta according to package instructions until al dente. Drain it and set aside, reserving about 1/2 cup of pasta water for adjusting sauce consistency later.
- Brown 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. Remove chicken from skillet and set aside.
- Sauté aromatics: In the same skillet, add 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 cook for 5 minutes, stirring occasionally, until they soften and develop a golden-brown color.
- Deglaze with wine: Pour in the dry white wine (if using) and let it simmer for 2-3 minutes. Scrape up any browned bits from the skillet bottom to incorporate flavor into the sauce.
- Add liquids and seasonings: Stir in chicken broth, heavy cream, grated Parmesan, dried thyme, and dried oregano. Bring the mixture to a simmer and cook for 5 minutes until the sauce thickens slightly.
- Combine chicken and sauce: Return the cooked chicken to the skillet, stirring to coat with the sauce. Season with salt and pepper to taste.
- Mix pasta and sauce: Add the cooked pasta to the skillet, tossing well to coat the noodles evenly. If the sauce is too thick, gradually add reserved pasta water to achieve the desired creaminess.
- Serve and garnish: Portion the pasta into bowls and garnish with freshly chopped parsley and additional Parmesan cheese if desired.
Notes
- Using dry white wine is optional; feel free to omit or substitute with extra chicken broth.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce will be less rich.
- Fresh thyme and oregano can replace dried herbs for a brighter flavor.
- Make sure to reserve pasta water to help adjust sauce consistency as needed.
- This pasta pairs well with a side salad or crusty garlic bread for a full meal.
