pasta alla boscaiola

A delicious and creamy pasta with chicken, mushrooms, parmesan, cream and herbs.

Chicken Boscaiola

chicken breasts, cut into bite-sized pieces

extra virgin olive oil

butter, divided

½ pound bacon, chopped (about 8 slices)

baby Bella sliced mushrooms (about 4-5 ounces)

onions, diced

fresh garlic, minced

dry sherry

heavy cream

sour cream

salt

black pepper

oregano

basil

Italian flat-leaf parsley, chopped

Parmesan cheese

fettuccine

chopped, Italian flat-leaf parsley,

Place a large pot of water on to boil to cook the fettuccine in a later step.

In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and 1 tablespoon of butter until melted and frothy.

Working in two batches, add in chicken and brown on all sides, about 3-4 minutes per batch. Do not over cook. Remove chicken to a flat plate to cool and stop the cooking process.

Place the bacon in the same pan and cook until it is crisp. Remove to paper towels and reserve.

Drain off all bacon fat but reserve two tablespoons, half of which gets used in next step.

Put one tablespoon of bacon fat and one tablespoon of butter in the same pan and sauté mushrooms for 2-3 minutes or until they just start to give up their liquid. Remove from pan and set aside along with all of the pan drippings.

Add the second tablespoon of bacon fat and butter into the pan and sauté onions and garlic until the onions are translucent, about 3-4 minutes.

Add mushrooms and their liquid back into the pan with the onions, add the sherry and cook for one minute scraping any bits from the bottom.

Add in cream, sour cream, salt, pepper, oregano, basil, parsley and Parmesan cheese. As mixture starts to bubble, reduce heat to medium and simmer 2 more minutes. The mixture will begin to thicken. Reduce heat to low.

Salt the boiling water and cook fettuccine according to package directions. When draining reserve one cup of pasta water.

Add cooked chicken and bacon back to sauce, turn heat to low to medium heat and stir.

Add cooked fettuccine and cook for 1-2 minutes to blend flavors. If the dish is too thick, add a little pasta water until desired consistency is achieved.

Serve with fresh parsley sprinkled over individual servings.

This recipe is EVERYTHING!!! All I can tell you is that you can’t go wrong making this for dinner!!! It’s to die for!!! ❤️❤️❤️❤️❤️❤️ 5 stars is NOT ENOUGH!!!

Definitely a keeper...rich and creamy and full of flavor.  Hubs had seconds and raved over every bite.

I have never reviewed a recipe before, but this dish was that good I had to.  I did not change a thing.  My family of six absolutely loved it.  Will make it again and again and again...

Hello Martha and Jack!
     I do hope you and your family are well and safe from the virus.  I hear a noreaster is coming your way , possibly today.  No, I have not made this dish as of yet but you already know if it has garlic, I am in!  Reminds me of a dish I used to enjoy at the Cheescake Factory but they added sun dried tomatoes.  Looking forward  to making  this over the weekend . I hope you and your family have a wonderful Christmas and stay safe always. Blessings!

Another excellent recipe!  It was our Sunday dinner and everyone enjoyed it! I made it exactly as written.  The rich flavors were superb!

Thank you so much!

Another excellent recipe!  Made as stated without changes.  Absolutely delicious!
Thank you!

https://content.jwplatform.com/videos/dC1N1GF0.mp4

Chicken alla Boscaiola 

Pasta alla boscaiola is a traditional Italian recipe made with mushrooms and sausage or pancetta. The perfect comfort pasta dish, this creamy rigatoni all boscaiola recipe has porcini mushrooms, chestnut mushrooms, and Italian sausage for a flavourful feast that only takes 30 minutes to make.

Pasta alla Boscaiola (Creamy Italian Sausage Pasta)

300 g (10.5 oz) rigatoni

olive oil

shallot,

garlic cloves,

g (1 ounce) dry porcini mushrooms, rehydrated

250 g (1/2 lb) chestnut mushrooms, chopped

Italian sausages (casings removed, roughy chopped)

60 ml (1/4 cup) dry white wine

200 ml (1 cup) double cream

g (1 ounce) grated Parmesan

Fresh parsley, chopped

Bring a large pot of water to the...

Bring a large pot of water to the boil and salt the water. Cook the pasta according to the instructions on the package (you want it to be al dente). Reserve 1 cup of pasta water before draining the pasta.

Meanwhile, heat the olive oil in a large...

Meanwhile, heat the olive oil in a large pan and saute the shallot for 1-2 minutes on medium heat until softened.

Add the minced garlic and cook for 30...

Add the minced garlic and cook for 30 seconds until fragrant. Next, add the rehydrated porcini mushrooms and fry them for 1 minute. Tip in the chestnut mushrooms and cook until softened (4-5 minutes).

Add the Italian sausage and cook for 1-2...

Add the Italian sausage and cook for 1-2 minutes, then add the white wine. Continue to cook for 5-6 minutes until browned.

Add the double cream and grated Parmesan and...

Add the double cream and grated Parmesan and simmer for 1-2 minutes until the sauce thickens. If the sauce looks too thick, add a splash of pasta water.

Add the parsley, season to taste with salt...

Add the parsley, season to taste with salt and freshly ground black pepper and serve immediately, with some extra Parmesan on top if you like.

https://mediavine-res.cloudinary.com/video/upload/vi5otgpbxm7kx3wzw1rk.mp4

Pasta alla boscaiola is a traditional Italian recipe made with mushrooms and sausage or pancetta. The perfect comfort pasta dish, this creamy rigatoni alla boscaiola recipe has porcini mushrooms, chestnut mushrooms, and Italian sausage for a flavourful feast that only takes 30 minutes to make.

Rigatoni alla boscaiola

400 gr di rigatoni

confezione di pelati da 400 gr

300 gr di piselli (appena sbollentati)

300 gr di funghi champignon

confezione di funghi porcini secchi

150 gr di pancetta (una fetta spessa)

spicchi di aglio

cipolla piccola

cucchiai di olio extra vergine di oliva

cucchiai di parmigiano grattugiato

sale e pepe a piacere

Far trifolare in una piccola padella con olio e aglio i funghi champignon. 

Far rinvenire in una piccola ciotola i funghi porcini secchi con acqua tipieda. In una padella alta e larga far imbiondire uno spicchio d'aglio (che poi toglierete) e la cipolla tritata finemente. 

Aggiungere la pancetta tagliata a dadini e i funghi (anche un solo tipo va bene, ma con due il risultato finale è molto più gustoso).

 Lasciare insaporire l'intingolo per qualche minuto, aggiungere il sugo di pomodoro ed i piselli, salare molto leggermente, e far cuocere per 15 minuti circa. 

Scolare i rigatoni molto al dente, ripassarli in padella con il sugo velocemente a fuoco vivace. 

Prima di servire, parmigiano e pepe a piacere.

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Chicken Boscaiola

Pasta alla Boscaiola (Creamy Italia...

Rigatoni alla boscaiola

The most viewed pasta alla boscaiola recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine