Step 1: Get Your Ingredients Ready

• Cook the pasta per package instructions. Before draining, reserve ½ cup of pasta water. Set aside.
• As the pasta cooks, cut the chicken into thin strips, the bacon into bite-size pieces and the mushrooms into slices. Mince the garlic cloves.

Step 2: Cook the Bacon

• In a large skillet over medium heat, add sliced bacon. Fry, until crispy, before removing with a slotted spoon, draining on a plate lined with paper towels. Leave about 1 tablespoon of the grease in the pan with the fat.

Step 3: Sauté the Chicken

• Place the chicken slices in the same skillet. Season with salt and pepper. Cook for 6-8 minutes, until golden brown and fully cooked. Remove the chicken to a plate and keep it warm.

Step 4 : Add in Mushrooms and garlic

• In the same skillet, add olive oil and butter. When melted add the sliced mushrooms and garlic. Sauté until the mushrooms are tender and fragrant, about 5-6 minutes.

Step 5: Make the Cream Sauce

• Lower the heat slightly. Add the chicken broth and deglaze the pan, scraping any brown bits off the bottom. Add the heavy cream and bring to a gentle simmer. Let it thicken for 3 minutes then stir in the grated Parmesan cheese.

Step 6: Combine Everything

• Add the chicken and bacon back, along with the cooked pasta, to the skillet. Toss to coat with the sauce, adding a splash of pasta water if the sauce seems too thick. Season with a little salt and pepper.

Step 7: Garnish and Serve

• Garnish with fresh parsley, serve immediately for best results. And don’t forget a side of garlic bread to soak up that creamy, dreamy sauce!