In a large skillet with deep sides, cook the bacon over medium heat until crispy, 8-10 minutes.

Now would be a good time to start cooking the pasta al dente. Once it is done, reserve about 1 ½ cups of the cooking liquid on the side and strain the rest of the noodles (you’ll probably need only about a cup, maybe less, but pull some extra just in case)

While the pasta is cooking, reserve 2 Tablespoons of the bacon grease in the skillet and discard the rest.

Add the butter and let it melt.

Add the garlic and cook until fragrant, about 30 seconds.

Add the cream, pepper, and salt and stir to combine.

Place the cream cheese into the skillet and break it up until it dissolves in the sauce.

Stir in the parmigiano-reggiano cheese and then allow the sauce to come to a simmer.

Stir in the cooked chicken, followed by the cooked pasta.

If the mixture seems too thick, add a little pasta water at a time until it’s nice and saucy.

Serve immediately with the cooked bacon on top and chopped parsley if desired.