For chicken:

Season chicken breasts with salt and garlic and herb seasoning.

Heat an oven proof pan on the stove top to medium- high heat.

Add butter and garlic and saute for 1 minute.

Add the seasoned chicken breasts to the pan.

Sear lightly on each side for roughly 1 minute each side.

Add cream, water or white cooking wine and bacon crumbles.

Place chicken pan in the oven and continue cooking for 25-30 minutes or until chicken breasts are cooked to 165 F.

During the baking, the last 5 minutes, baste chicken breasts with juices from the pan.

Remove chicken from the pan and allow to rest for 5 minutes before slicing.

Cook your pasta.

In a sauce pan, add butter, flour and garlic and stir together until the mixture turns golden. That is a roux, whisk in the cream and milk.

Add the garlic and herb seasoning, salt, black pepper and bacon crumbles.

Whisk over medium-high heat until mixture starts to thicken slightly.

Whisk in the Parmesan cheese.

To assemble, toss the pasta in 3/4th of the sauce.

Place pasta into a large serving bowl or dish, Add remaining sauce on top, followed by sliced chicken breasts, Parmesan cheese and more bacon crumbles.

Enjoy!