Description
Creamy Chicken Boscaiola Pasta made with tender chicken, earthy mushrooms, and a rich parmesan cream sauce that coats every strand of pasta for a comforting and satisfying meal.
Ingredients
- Dry pasta: 12 ounces
- Chicken pieces: 1 pound, cut into bite sized pieces
- Fresh mushrooms: 8 ounces, sliced
- Yellow onion: 1 medium, finely chopped
- Garlic cloves: 3 cloves, minced
- Heavy cream: 1 cup
- Chicken broth: 1 cup
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Grated parmesan cheese: 1 cup
- Fresh parsley: 2 tablespoons, chopped
- Salt: 1 teaspoon, or to taste
- Black pepper: 1 teaspoon, freshly ground
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Season the chicken pieces with salt and black pepper.
- Heat olive oil and butter in a large skillet over medium heat.
- Add the chicken to the skillet and cook until golden and cooked through. Remove and set aside.
- In the same skillet, add onion and mushrooms and cook until softened.
- Add garlic and cook for about 30 seconds until fragrant.
- Pour in chicken broth and heavy cream, stirring gently, then let simmer until slightly thickened.
- Return the cooked chicken to the skillet and stir to combine.
- Add the cooked pasta and toss until evenly coated with the sauce.
- Stir in grated parmesan cheese and fresh parsley, adjust seasoning if needed, then serve warm.
Notes
- Cook pasta just until al dente so it finishes perfectly in the sauce.
- Use freshly grated parmesan for the smoothest texture.
- If the sauce thickens too much, add a splash of pasta water or broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 145 mg