Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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

Step 11

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

Step 12

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.

Step 13

Serve with fresh parsley sprinkled over individual servings.