Place strips of bacon in a single layer on a cookie sheet and bake in a 450 degree for 10 minutes. Flip each piece of bacon and bake for another five minutes. Remove, pat the bacon dry, then chop.

Bring a pot of water to a boil and add broccoli florets. Boil for 8-10 minutes, or until broccoli is cooked through. Drain and set broccoli aside.

Cook fettuccine according package directions.

In a large pan, heat the olive oil on medium-high. Add the chicken breast and season with salt, pepper, paprika and oregano.

Cook the chicken breast for 4-5 minutes on each side, until each side gets a nice brown coating. Put the lid over the pan and lower heat to medium. Continue to cook until chicken is completely cooked through.

Remove the chicken from the pan and cut into 1/4″-thick slices.

In the same pan, add a little more olive oil and saute the minced garlic until fragrant. Add the milk and heavy cream and bring to a boil. Add the Parmesan cheese and stir until combined and cheese is melted into the sauce.

Add the fettuccine, chicken, bacon and broccoli and stir to combine.