In a large skillet, heat 2 tablespoons of extra virgin olive oil and 1 tablespoon of unsalted butter over medium heat until shimmering. This should take about 1-2 minutes.

Add 4-6 strips of chopped bacon to the skillet. Cook for about 4-5 minutes, stirring occasionally, until the bacon is golden brown and crispy.

Once the bacon is crispy, add the bite-sized pieces of boneless skinless chicken breasts. Cook for 5-7 minutes, stirring gently until the chicken is browned on all sides and cooked through.

In the same skillet, add 1 tablespoon of butter, diced onions, and sliced baby bella mushrooms. Sauté the mixture for about 4-5 minutes until the onions become translucent and the mushrooms are tender.

Stir in 2-3 cloves of minced garlic and ½ cup of dry sherry. Cook for an additional 2-3 minutes, stirring constantly until the liquid reduces slightly and the alcohol evaporates.

Pour in 1 cup of heavy cream and ½ cup of sour cream into the skillet, stirring to combine all ingredients. Allow the mixture to simmer gently for about 3-5 minutes.

Bring back the cooked chicken and bacon to the pan, and season the sauce with salt, pepper, 1 teaspoon of dried oregano, and 1 teaspoon of basil. Simmer together for another 5 minutes.

While the sauce is thickening, cook 8 ounces of fettuccine according to package instructions in a large pot of boiling salted water. Aim for al dente, which usually takes about 8-10 minutes.

Add the drained fettuccine to the skillet with the creamy chicken Boscaiola sauce. Gently toss everything together for 1-2 minutes until the pasta is well coated.

Finally, garnish your Creamy Chicken Boscaiola with freshly chopped Italian parsley and a generous sprinkle of grated Parmesan cheese before serving.