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