1 tablespoon olive oil
1 lb chicken breast, boneless and skinless
salt and pepper
3 cloves garlic, minced
2/3 cups heavy cream or sub
2/3 cups milk
1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix)
8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine)
2 cups cooked broccoli florets
7 strips cooked bacon of choice
salt and pepper

Heat olive oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper. Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink. Remove chicken from the skillet. You can also use pre-cooked chicken. Cut chicken into thin slices. Add minced garlic to the skillet. Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts. Cook pasta according to instructions. Drain. Add cooked pasta, cooked bacon, cooked broccoli and mix everything in. Season with salt and pepper to taste. Top with sliced cooked chicken.