First, cut chicken breasts horizontally into even, thin cutlets – this helps them cook quickly and evenly. Season both sides generously with half the salt and pepper.

Get pasta water going first – bring a large pot of water to a boil. You want the water as salty as the sea (about 1 tablespoon of salt) since this is your chance to season the pasta itself.

While the water’s heating, cook bacon in a large skillet over medium heat until it’s nice and crispy, about 8-10 minutes. You want it to be deeply golden but not burnt. Transfer to a paper towel-lined plate and roughly chop once it’s cool enough to handle.

Leave about 2 tablespoons of bacon fat in the pan and add 1 tablespoon of olive oil. Once it’s hot (you’ll see it shimmer), add your chicken cutlets. Cook for 4-5 minutes per side until they’re golden brown and feel firm when pressed with tongs. If your pan is too crowded, work in batches – overcrowding will steam the chicken instead of giving you that nice crust. Transfer to a cutting board.

Drop fettuccine in the boiling water and set a timer for 1 minute less than the package directions.

In the same pan you used for the chicken (don’t clean it – those browned bits add flavor!), add the butter and remaining olive oil over medium heat. Once the butter’s melted, add minced garlic and cook until it’s fragrant and just starting to turn golden, about 30-45 seconds – watch it carefully because garlic can burn quickly.

Pour in the heavy cream and add the Italian seasoning. Let it come to a gentle simmer (you’ll see small bubbles around the edge of the pan) and cook for about 5 minutes until it starts to thicken. You should be able to draw a line on the back of a spoon that holds its shape.

While the sauce is reducing, slice the chicken into strips against the grain.

Add the Parmesan cheese to your sauce in small handfuls, stirring constantly until it’s melted and smooth. The sauce should coat the back of a spoon nicely now.

Reserve 1 cup of pasta water before draining your fettuccine. Add the pasta directly to your sauce and toss well to coat. If it seems too thick, add a splash of the reserved pasta water – the starch in it helps the sauce stick to the pasta.

Fold in your sliced chicken and chopped bacon. Give it a taste and add the remaining salt and pepper if needed.

Serve it up hot, topped with fresh parsley and an extra sprinkle of Parmesan if you like. The parsley isn’t just for looks – it adds a fresh flavor that cuts through the richness of the sauce.