1. Begin by cooking the pasta according to the package instructions. Aim for al dente, as it will continue to cook slightly in the sauce. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Season the diced chicken with salt and pepper, then add it to the skillet. Cook for about 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add the chopped bacon. Cook until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain excess fat.
4. Using the remaining bacon fat in the skillet, add the chopped onion. Sauté until it becomes translucent, around 3 minutes. Stir in the minced garlic and cook for an additional minute, ensuring you don’t burn it.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer. Let it cook for about 5 minutes, or until slightly thickened.
6. Lower the heat and add the cooked pasta, chicken, and bacon back into the skillet. Stir in the grated Parmesan cheese, mixing until the cheese has melted and the pasta is evenly coated in the creamy sauce.
7. Remove from heat and garnish with fresh parsley if desired. Serve immediately, enjoying each creamy, savory bite.

This dish is a testament to the power of simple ingredients coming together to create something extraordinary. Remember, the key to a perfect sauce is patience — let it simmer and thicken naturally for that luscious texture.