Start with half a pack of fettuccine pasta and make as directed, until al dente, drain and set aside.
Make the Crispy Bacon
Cut uncooked bacon up until small pieces (smaller than one inch) and place in a medium-high heat hot pan.
Get your bacon good and crispy and then carefully remove the bacon and set aside. (this takes about 8-10 minutes).
While bacon is cooking, move onto step two prepping chicken for the pan*
Leave bacon grease in pan and add an additional tablespoon of vegetable oil IF NEEDED. There should be enough oil in the pan to cook both sides of the chicken and there isn't always enough with just bacon grease - you have to make that judgement call. I like to add extra to be sure.
Add 1 tablespoon minced garlic to oil and combine.
Allow vegetable oil in pan to heat and garlic to cook together, about a minute or two, before adding your prepped seasoned and floured chicken.
Make the Crispy Garlic Chicken
While bacon is cooking, get started with the chicken, pull out plastic wrap and put on counter.
Put breasts on plastic wrap and cover top with another sheet of wrap.
Pound chicken breasts down, keeping them all even (helps with ending cooking around the same time) to about half an inch thick. *image in article if you need to see*
Sprinkle salt (I prefer large grain sea salt), generous with ground peppercorn, and dust garlic powder to both sides of chicken. Use as much or as little as you want, but I recommend being through for best quality seasoning.
Repeat process with all four chicken breasts.
Add approximately 1 cup of flour to a plate and dredge chicken in flour on both sides.
Throw any unused flour away.
Place chicken breasts in hot skillet for 6 minutes on each side.
Do not try to flip chicken too quickly as it will stick to the pan.
At 6 minutes your chicken should easily flip to the other side to finish cooking and have a nice brown coloring.
If pan is spitting oil at you, just turn heat down- this always goes with cooking. No need to burn yourself (or your chicken)!
Make the Creamy Parmesan Sauce
Once chicken is done being cooked, set breasts aside on a plate. No need to drain any excess oil or bits in the pan before making sauce.
Add chicken broth, butter, cooked bacon pieces and whipping cream back to the pan until it boils, stirring constantly.
Parmesan Cream Sauce should begin to thicken in a few minutes.
Add half a cup of fresh shaved Parmesan cheese to sauce and stir.
Lower temperature on pan and add chicken breasts directly into sauce for 3- 5 minutes.
Add fettuccine pasta to pan and use tongs to mix everything up.
Sprinkle with extra shaved Parmesan if desired.
NOTE ABOUT COOKING:
Times may vary depending on how thick your breasts are, so adjust if needed. Chicken needs to be cooked all the way through before consuming. Please note that you finish warming your chicken in the pan near the end (right in the sauce) so its ok if its nearly finished at this point.
My family is a family of four, so we always make four chicken breasts, but feel free to just make two if you like. I wouldn't really alter the sauce content even if you make two as having the extra sauce is delicious. If you are making extra chicken, you may need two pans, depending on how large your skillets are and that is fine too. Just fry up the second set of breasts in a separate skillet before moving on.