Chicken boscaiola

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Add chicken to this traditional bosciaola pasta sauce for a hearty carb and protein hit.


300g tagliatelle or fettuccine
30g butter
1 tbsp olive oil
1 small brown onion, finely diced
150g button mushrooms, sliced
4 rashers bacon, sliced
1 chicken breast, diced
1 clove garlic, crushed
1/4 cup white wine (optional)
300ml cream
2 tbsp flat leaf parsley, finely chopped
grated parmesan cheese, to serve


  1. Cook pasta in plenty of boiling water according to packet instructions. Drain and set aside.
  2. In a large shallow pan, melt butter with oil over medium heat. Cook onion for 3 minutes until starting to soften. Add mushrooms and bacon and cook, stirring, for 2-3 minutes until mushrooms have softened. Add chicken and garlic and cook, stirring, for a further 2 minutes. Season liberally with salt and pepper. Pour in wine and bring to the boil. Add cream and return to the boil, then reduce heat and simmer for 4 minutes until slightly reduced and thickened.
  3. Add cooked pasta to pan and turn to coat. Sprinkle parsley over the top. Check for seasoning and add more salt and pepper if required. Serve with plenty of grated parmesan cheese.

recipe notes

You can use a tin of evaporated milk for a lighter version, but cream is always more delicious!
Use your favourite type of pasta – penne and farfalle are both great short options.

Credits: Best Recipes