Ingredients:-
1 x 500 g packet of fettucine
2 skinless breast chicken (diced)
1 small brown onion (finely chopped)
500 g bacon bits
500 ml bottle cream
200 g of button mushrooms (sliced)
Salt (to taste)
Pepper (to taste)
3 tsp cooking oil
Parmesan grated cheese for garnish
METHOD:-
Fill a Large pot with ¾ water, turn stovetop on high, when water is hot, add fettucine in and cook for 12 minutes
In a large pan add 3 Tbsp of cooking oil, and when hot add bacon bits and finely chopped onion, stir until browned, add a pinch of salt and a pinch of pepper, then add your diced chicken and a quarter bottle of the cream, put the rest of cream to the side.
Turn your stovetop heat down to medium, put lid on pan and wait for the cream to start rising, then remove lid, stir chicken, then add your sliced mushrooms, add another ¼ of the leftover cream, stir, then put lid on pan.
Each time the cream rises to the top, lift the pan lid and let the cream settle, and put lid back on, after the cream rises the second time it should be cooked.
Check your fettucine when 12 minutes is up and stir.  Empty the water from the pot into the sink and pour the fettucine into a colander to drain left over water then place fettucine back into the empty pot then add to the fettucine the cooked contents from the pan, bacon bits, diced chicken and sliced mushrooms, then add the remaining cream and stir.
(Optional) Sprinkle Parmesan Cheese and other cheese if desired, over top, allow it to melt, then serve. Enjoy.