In a large pot cook the pasta according to package instructions. Once cooked scoop out cup of cooking water and set aside. Drain pasta and set to the side.

While the pasta cooks in a large pan add 1 tablespoon olive oil and cubed chicken breast. Cook for 7-10 minutes or until chicken is cooked through. Set the chicken aside.

Add the bacon to the pan and cook over medium high heat until it is crisp. Once fully cooked remove from the pan and set aside on a paper towel-lined plate. Let the bacon cool and then chop into small pieces.

Set the bacon to the side and remove all but two tablespoons of bacon grease.

Add mushrooms and onions to the pan and cook until they begin to soften, approximately 8 minutes. Add garlic and continue to cook for 2 minutes.

Pour the heavy cream into the skillet and cook over medium high heat until it begins to bubble, stirring continuously.

Add the grated Parmesan to the sauce and stir until it is fully incorporated.

Reduce heat to low and add the chicken and bacon to the sauce.

Fold in the pasta, gently turning it in the sauce until it is well-coated.

If the pasta is a little dry/sticky you can use that reserved pasta water you set aside. Add about ¼ cup and stir to loosen the pasta.

Add salt and pepper to taste.

Serve with extra shredded Parmesan cheese.