In a large skillet, cook the bacon until it’s crisp. Once done, transfer it to a paper towel to drain, reserving a little bit of the bacon grease in the pan.

Add the chopped chicken along with the olive oil. Season with salt and pepper, cooking the chicken until it’s no longer pink in the center. Once cooked, remove and set aside.

In the same skillet, add the onions and butter. Sauté over medium heat until soft. Stir in the minced garlic and cook for an additional 30 seconds.

Incorporate the fettuccine, beef broth, and additional salt and pepper into the skillet. Stir well and bring to a boil.

Cover, then reduce the heat to a simmer. Cook for about 13-15 minutes or until the pasta is tender, stirring every 4-5 minutes.

In a small bowl, combine the cornstarch with water, then stir this mixture into the skillet.

Remove from heat and add the cream and all the grated Parmesan cheese. Stir until the cheese has melted.

Finally, top with the cooked chicken. Garnish with crispy bacon and freshly chopped parsley.