Creamy Chicken Boscaiola with Bacon, Mushrooms, and Fettuccine Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
