Fettuccine alla Boscaiola (Creamy Chicken and Bacon Pasta)

What you are going to love about this chicken boscaiola

It’s proper comfort food. Tender chicken and bacon tossed through fettuccine with a creamy white wine sauce and plenty of freshly grated parmesan. Total dreamboat material!

It’s a tried-and-tested favourite. I’ve been cooking versions of this dish since my apprentice chef days, and it’s still a regular in our house all these years later.

It’s great for feeding a crowd. Bring the whole pan to the table with plenty of garlic bread for mopping up that creamy sauce and a simple green salad alongside.

Ingredients

• Fettuccine – My go-to for boscaiola, but use whatever pasta you love. I’ve made this with spaghetti, ravioli, penne, and capunti, and they all work a treat. Or, if you’re feeling ambitious, make your own fresh pasta.
• Chicken thighs – I prefer thighs here because they stay lovely and tender while the sauce simmers.
• Bacon – Adds loads of flavour to the creamy sauce. If you’re adding mushrooms, cook them alongside the bacon.
• Onion & garlic – The flavour base for our boscaiola sauce.
• Dry white wine – There’s ALWAYS a bottle in my fridge! Chardonnay, sauvignon blanc or pinot gris all work beautifully. And obviously, pour yourself a glass at the same time.
• Thickened cream – Heavy cream if you’re outside Australia. This forms the base of that rich, creamy boscaiola sauce.
• Seeded mustard – I love a good-quality French grain mustard. You don’t need loads, but it gives the sauce a little extra something.
• Parmesan – Use freshly grated Parmigiano Reggiano or Grana Padano. This is not the place for pre-grated parmesan!
• Spring onions – Sliced over the finished pasta for a little freshness.
• Salt, pepper & olive oil – And don’t be shy with the freshly cracked pepper.
  

The details

1. Cook the onion. Heat the olive oil in a large frying pan or cast iron shallow casserole over low-medium heat. Add the onion and cook for about 3 minutes until softened.
2. Add the bacon and chicken. Add the bacon and cook for 2–3 minutes. Add the chicken and cook until lightly browned, then stir through the garlic and cook for another 30 seconds.
3. Make the boscaiola sauce. Add the cream, white wine, and seeded mustard. Stir to combine, then gently simmer for about 30 minutes, until the sauce has reduced and thickened.
4. Cook the fettuccine. While the sauce is simmering, cook the pasta in a large pot of salted water until al dente. Reserve a little pasta water before draining.
5. Bring it all together. Add the drained fettuccine to the boscaiola sauce and toss through the parmesan and spring onions. Add a splash of reserved pasta water if needed, then season generously with salt and freshly cracked black pepper.

Essential equipment

Large frying pan or shallow casserole – A heavy-based pan is ideal for Chicken Boscaiola because the sauce gently simmers for around 30 minutes. I normally use my 30cm Le Creuset cast iron shallow casserole – it’s wide enough for tossing the pasta through the sauce at the end, and the cast iron gives lovely, even heat while the sauce simmers.

Large saucepan – For cooking the fettuccine. Give your pasta plenty of room to move!

Cook’s knife and chopping board – For prepping the chicken, bacon and vegetables.

Can I make boscaiola ahead of time?

Absolutely. In fact, making pasta sauces ahead of time is an old chef trick. Not only does it make dinner prep easier, but giving the sauce a little time to sit lets all those flavours get to know each other.

You can make the boscaiola sauce a day ahead, but leave the chicken out until you’re ready to serve. Cool the sauce, cover and refrigerate, then pan-fry the chicken and add the sauce back to the pan to gently reheat.

I normally add a tablespoon or two of cream when reheating to loosen the sauce and bring it back together.

ENAMEL CAST IRON FAN?

If your idea of a good time involves a Dutch oven and a rainy afternoon, I think we’re going to get along just fine. Start here with my Cast Iron HQ.

Storage

Store leftover Chicken Boscaiola in an airtight container in the fridge for up to 2 days.

Creamy pasta sauces will thicken considerably in the fridge, so when reheating, add a tablespoon or two of cream to loosen the sauce. I normally reheat individual portions in the microwave, adding the extra cream towards the end.