Creamy Chicken Pasta with Green Beans and Bacon

Take the Parmesan cheese out of the fridge and shred it. It should be at room temperature when you add it to the cream sauce to prevent clumping.

Bring a large pot of water to a boil. Add pasta and cook al dente. Add green beans during the **last 3 minutes** of boiling pasta. Drain and rinse green beans and pasta under running cold water. Drain again and set aside.

While waiting for the water to boil, heat **2 tablespoons** of olive oil on medium heat in a large, high-sided skillet. Season the chicken with smoked paprika, Italian seasoning, and salt.Cook the chicken on medium heat for **5 minutes**, without moving it to sear. Flip and cook for about **5 more minutes** until cooked through. Remove to a plate and slice thinly.

To the same empty skillet, add another **1 tablespoon** of olive oil and minced garlic. Cook on medium or low-medium heat for about **3 minutes** until fragrant.Add heavy cream and bring to a quick boil, then reduce to a simmer. Scatter shredded Parmesan cheese across the whole surface of the cream (don't dump it in one spot). Stir continuously until the sauce is smooth and the cheese has melted.

Add cooked pasta, green beans, **half** of the chopped cooked bacon, and **half** of the sliced chicken to the sauce. Stir everything together. Season with more salt, pepper, and smoked paprika if desired.Top with the remaining chicken and bacon when serving.