Bring a large pot of salted water to a rolling boil. Add the spaghetti or fettuccine and cook for 8–10 minutes, or until al dente. Reserve 1 cup of the pasta water, then drain the noodles.

Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet and sear the chicken for 6–7 minutes on each side, until cooked through. Let it rest before slicing.

In the same skillet, add the bacon and cook over medium heat until crispy, about 5–7 minutes. Add the minced garlic and sauté for 30 seconds.

Lower the heat and pour in the heavy cream, whisking. Add the Parmesan cheese, stirring until smooth and creamy.

Slice the chicken and return it to the skillet. Add the drained pasta and toss gently, incorporating reserved pasta water for desired creaminess.

Plate the dish, garnishing with parsley and additional Parmesan. Serve hot.