Cooking Instructions

• In a large skillet, cook the chopped bacon over medium heat until it's crisp and delicious, about 5-7 minutes. Set it aside and keep a tablespoon of the bacon fat in the pan.
• Season the chicken breasts with salt, pepper, and garlic powder. Coat lightly with flour. Cook in the same skillet for about 6-8 minutes on each side until golden brown. Once cooked, remove and set aside.
• In the same skillet, melt butter over medium heat. Add mushrooms and Italian seasoning, sautéing until they're tender and golden, about 5 minutes. Then, stir in minced garlic and cook for an additional minute until fragrant.
• Pour the Riesling wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for about 3-4 minutes until reduced by half.
• Stir in the heavy cream, and then add back the chicken and bacon. Simmer everything together for another 5 minutes, or until the chicken is cooked through.
• While the sauce simmers, boil salted pasta in a large pot until al dente. Drain and toss with a bit of butter and grated Parmesan.
• Plate the pasta and top it generously with the chicken and creamy sauce. Finish with a sprinkle of fresh parsley and additional Parmesan cheese for an inviting presentation.