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Cook the fettuccine or egg noodles according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Season the chicken cubes with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped bacon and cook until crispy. Remove the bacon and set aside, leaving the bacon drippings in the skillet.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
Pour in the heavy cream, stirring to combine with the garlic and bacon drippings. Bring to a simmer.
Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
Return the cooked chicken and bacon to the skillet, stirring to coat them in the sauce.
Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated with the sauce.
Sprinkle with fresh parsley before serving.
Variations & Tips
For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be less rich. If you prefer a bit of heat, add a pinch of red pepper flakes to the sauce. For a vegetarian option, omit the chicken and bacon, and add sautéed mushrooms or spinach instead. You can also experiment with different types of pasta, such as penne or linguine, to suit your preference.
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