Bring a large pot of salted water to a boiling point and cook 8 oz of spaghetti or fettuccine according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1 cup pasta water, and set aside.

Season 3 boneless, skinless chicken breasts with salt and pepper. In a large skillet, heat 2 tablespoon olive oil over medium-high heat. Sear chicken for 6-7 minutes per side until golden brown. Let rest before slicing.

In the same skillet, cook 6 oz of diced thick-cut bacon over medium heat for 5-6 minutes until crispy. Add 4 cloves of minced garlic and sauté for about 30 seconds until fragrant.

Lower heat to medium-low and whisk in 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese until smooth and creamy, about 2-3 minutes.

Return sliced chicken to the skillet, add the drained pasta, and toss everything together. Gradually add reserved pasta water until desired creaminess is achieved.

Serve hot, garnishing with chopped parsley and extra Parmesan cheese if desired.