Ingredients

• 4 slices bacon (I would double this amount)
• 1 3/4 lbs boneless skinless chicken breasts (about 3)
• 3/4 teaspoon pepper
• 1/2 teaspoon salt
• 2 tablespoons chicken broth
• 3/4 cup onion, chopped
• 5 garlic cloves, minced
• 2 cups heavy whipping cream (add more if you want it extra creamy)
• 1 1/2 cups parmesan cheese, shredded
• 3 tablespoons parsley, freshly chopped
• 16 ounces fettuccine pasta (cooked and kept warm)
• 1/4 cup water (reserved water from boiling pasta)

Instructions

1. Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.

2. Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.

3. Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.

4. Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!