Although technically not a boscaiola anymore, this recipe has a rich, flavorful sauce that really hits the spot.
Something that I really appreciate about recipes is that they change from person to person. Someone might find a recipe on my blog and put their own twist on it. By the way, if you ever do, please tell me because I love switching up old recipes when I make them again anyways and it's even better to have a success story for a variation :)
Anyways, I don't always follow the recipe to a T. Sometimes I fail to read directions (a lot) and prepare it way differently. Other times, I exchange or just leave out ingredients. Martha switched up classic Pasta alla Boscaiola with bacon instead of pancetta and she added chicken to it. I know technically what I made isn't Boscaiola at all because I left out the mushrooms (Boscaiola is a mushroom sauce), but I really didn't know what else to call it!
I made this back in 2014 while we were staying with my in laws while we were house hunting. I did make Chicken Boscaiola for my mom-in-law, but left the mushrooms out for everyone else. It was actually my very first time sauteing mushrooms and I was terrified I'd screw them up. Luckily, she said I did a great job with them and she loved that I made some just for her to enjoy. Cami snagged a few too. Her and her Mimi don't get mushrooms enough because of all us mushroom haters.
Even without the mushrooms, the sauce has so much flavor and richness to it. It was a supremely delicious dish. I know I am definitely craving it right now!
What you need:
- 1 lb. chicken breasts, cubed
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. butter, divided
- 8 slices bacon, chopped
- 1 large yellow onion, chopped
- 2 cloves minced garlic
- 1 1/4 cups heavy cream
- 1 cup sour cream
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 2 Tbsp. fresh parsley, chopped, divided
- 1/2 cup grated Parmesan cheese
- 1 lb. fettuccine pasta
- Melt 1 Tbsp. butter with 1 Tbsp. olive oil over medium high heat in a large skillet. Brown chicken in batches, remove, and set aside.
- Add your chopped bacon and cook it until it's crispy. Let drain on a paper towel-lined plate.
- Leave 1 Tbsp. bacon fat in the skillet and add remaining 1 Tbsp. butter. Cook onions with the garlic until the onions are translucent, about 3 to 4 minutes.
- Add cream, sour cream, salt and pepper, oregano, basil, parsley, and Parmesan cheese. Stir, scraping any bits of goodness from the chicken and bacon cooking that may remain on the bottom of the skillet.
- Once the cream mixture begins to bubble, reduce the heat to medium and cook for 2 more minutes.
- Meanwhile, cook fettuccine according to package directions. Reserve 1 cup of the pasta water when you drain the cooked pasta.
- Add chicken and bacon to cream mixture; stir. Then add fettuccine and stir. Cook for 1 to 2 more minutes.
- If it seems too thick, add some of the reserved pasta water to loosen it up until it reaches your desired consistency. Serve topped with fresh parsley.
Recipe slightly adapted from A Family Feast
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