Ingredients:

• 4 boneless, skinless chicken breasts

• Salt and black pepper, to taste

• 1 tsp garlic powder

• 6 slices bacon, chopped

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• Fresh parsley, chopped (for garnish)

 Instructions:

1. Season and sear the chicken:
   Pat chicken dry and season both sides with salt, pepper, and garlic powder.
   In a large skillet over medium-high heat, cook chicken in a little oil until golden brown on both sides (about 4–5 minutes per side). Remove and set aside.

2. Cook the bacon:
   In the same skillet, cook chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1 tbsp of bacon fat in the pan.

3. Make the creamy sauce:
   Add butter and minced garlic to the skillet. Sauté 30 seconds until fragrant.
   Stir in chicken broth, heavy cream, Parmesan, and Italian seasoning. Simmer 3–5 minutes until thickened.

4. Combine:
   Return chicken and bacon to the skillet, spooning sauce over the top. Simmer 2–3 minutes to heat through and meld flavors.

5. Serve:
   Garnish with fresh parsley and extra Parmesan. Serve with mashed potatoes, pasta, or a side of roasted veggies.