Name: Chicken boscaiola recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 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 Thickened Cream; 2 tbsp flat leaf parsley, finely chopped; grated parmesan cheese, to serve

by Greer Worsley Last updated on 10/31/2025

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

- Greer Worsley

Ingredients

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 Woolworths Thickened Cream
2 tbsp flat leaf parsley, finely chopped
grated parmesan cheese, to serve

Method

Step 1

Cook pasta in plenty of boiling water according to packet instructions. Drain and set aside.
Step 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.
Step 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.