Creamy Chicken Boscaiola with Bacon, Mushrooms, and Fettuccine Recipe

Introduction

Chicken Boscaiola is a creamy, savory Italian-inspired dish featuring tender chicken, bacon, mushrooms, and a luscious cream sauce. It’s perfect for a comforting weeknight dinner that feels special yet comes together quickly.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon extra virgin olive oil
• 3 tablespoons butter, divided
• 1/2 pound bacon, chopped (about 8 slices)
• 1 1/2 cups baby Bella sliced mushrooms (about 4–5 ounces)
• 1 cup onions, diced
• 2 teaspoons fresh garlic, minced
• 2 tablespoons dry sherry
• 1 1/4 cups heavy cream
• 1 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon fresh Italian flat-leaf parsley, chopped
• 1/2 cup grated Parmesan cheese
• 1 pound fettuccine
• Additional chopped Italian flat-leaf parsley, for garnish

Instructions

1. Step 1: Bring a large pot of salted water to a boil for cooking the fettuccine.
2. Step 2: In a large sauté pan over medium-high heat, combine the olive oil and 1 tablespoon of butter. Heat until melted and frothy.
3. Step 3: Add the chopped bacon to the pan and cook until crisp. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
4. Step 4: Add the chicken pieces to the pan and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside with the bacon.
5. Step 5: In the same pan, add 2 tablespoons of butter. Once melted, add the diced onions and sliced mushrooms. Sauté until soft and browned, about 5 minutes.
6. Step 6: Stir in the minced garlic and cook for another 1 minute until fragrant.
7. Step 7: Pour in the dry sherry to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes to reduce slightly.
8. Step 8: Lower the heat and stir in the heavy cream and sour cream, mixing until smooth.
9. Step 9: Return the cooked chicken and bacon to the pan. Add salt, black pepper, oregano, and basil. Stir and let the sauce simmer gently for 5 minutes to combine flavors.
10. Step 10: Meanwhile, cook the fettuccine according to package instructions until al dente. Drain well.
11. Step 11: Stir the grated Parmesan cheese and chopped fresh parsley into the sauce. Toss the cooked fettuccine into the pan to coat with the creamy sauce evenly.
12. Step 12: Serve immediately, garnished with additional fresh parsley.

Tips & Variations

• For a lighter version, substitute half of the heavy cream with whole milk or use Greek yogurt instead of sour cream.
• Add a pinch of red pepper flakes to the sauce for a subtle heat.
• Use fresh mushrooms or a mix of wild mushrooms for deeper flavor.
• Swap fettuccine for penne or tagliatelle if preferred.
• Dry sherry can be replaced with white wine or chicken broth if desired.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce if needed. This dish does not freeze well due to the cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used for a juicier, more flavorful dish. Adjust cooking time to ensure they are cooked through.

Is dry sherry necessary in the recipe?

Dry sherry adds a subtle depth and complexity, but if you don’t have it, you can substitute with white wine or chicken broth for similar results.

Creamy Chicken Boscaiola with Bacon, Mushrooms, and Fettuccine Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

Chicken Boscaiola is a creamy Italian pasta dish featuring tender pieces of chicken, smoky bacon, and earthy mushrooms in a rich cream sauce infused with garlic, herbs, and parmesan cheese. Served over fettuccine, it’s a perfect hearty and comforting meal.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Protein

• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1/2 pound bacon, chopped (about 8 slices)

Vegetables & Herbs

• 1 1/2 cups baby Bella sliced mushrooms (about 4–5 ounces)
• 1 cup onions, diced
• 2 teaspoons fresh garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon fresh Italian flat-leaf parsley, chopped
• Additional chopped Italian flat-leaf parsley, for garnish

Dairy

• 3 tablespoons butter, divided
• 1 1/4 cups heavy cream
• 1 cup sour cream
• 1/2 cup grated Parmesan cheese

Pantry

• 1 tablespoon extra virgin olive oil
• 2 tablespoons dry sherry
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound fettuccine

Instructions

1. Boil the Pasta Water: Place a large pot of water on the stove and bring it to a boil. This water will be used to cook the fettuccine later.
2. Cook Bacon and Sauté Base: In a large sauté pan over medium-high heat, combine 1 tablespoon of olive oil and 1 tablespoon of butter until melted and frothy. Add the chopped bacon and cook until crisp and browned. Remove bacon and set aside, leaving the fat rendered in the pan.
3. Sauté Aromatics: Add the diced onions, sliced mushrooms, and minced garlic to the pan. Cook over medium heat until vegetables are softened and fragrant, about 5–7 minutes.
4. Cook Chicken: Add the bite-sized chicken pieces to the pan with the sautéed vegetables. Cook until chicken is no longer pink in the center and is lightly browned on the outside, about 6–8 minutes.
5. Deglaze with Sherry: Pour in 2 tablespoons of dry sherry to deglaze the pan, scraping up any browned bits on the bottom. Allow the alcohol to cook off and reduce slightly, about 2–3 minutes.
6. Add Cream and Season: Stir in the heavy cream, sour cream, remaining 2 tablespoons of butter, salt, pepper, dried oregano, and dried basil. Stir gently to combine, allowing the sauce to simmer and thicken for 4–5 minutes over low heat.
7. Cook Fettuccine: Meanwhile, add the fettuccine to the boiling water and cook according to package instructions until al dente, usually 8–10 minutes. Drain the pasta and set aside.
8. Finish Sauce and Combine: Stir the cooked bacon back into the sauce along with the chopped fresh parsley and grated Parmesan cheese. Mix well until the cheese melts and the sauce is creamy and cohesive.
9. Serve: Toss the cooked fettuccine with the sauce until thoroughly coated. Plate the pasta, garnish with additional chopped parsley, and serve immediately while warm.

Notes

• For a dairy-free version, substitute heavy cream and sour cream with coconut cream or cashew cream.
• Dry sherry adds depth of flavor—if unavailable, use dry white wine or chicken broth as substitutes.
• Make sure not to overcook the chicken to keep it tender and juicy.
• Fresh herbs can be used in place of dried for a more vibrant flavor.
• Leftover Chicken Boscaiola can be refrigerated for 2–3 days and reheated gently on the stovetop or microwave.

Keywords: Chicken Boscaiola, creamy chicken pasta, Italian pasta recipe, fettuccine chicken, mushroom bacon cream sauce