Bring a large pot of water to a boil. Pour oil into water. Add Penne and cook until al dente. Drain pasta

While water is coming to a boil, saute chicken in a large skillet over medium-high heat, about 5 minutes per side. Once chicken is cooked through, set aside to cool.

Fry off all the bacon until it is crispy, over medium heat. Work in batches if you need to. {Kristan says, bacon won’t curl up is you heat your pan with the bacon already in place. Guess what. It worked!} Remove bacon to paper towel lined plate to drain. Set aside.

Pour out all but about 2 tablespoons of bacon grease in your pan; keep warm over low heat. Chop bacon and chicken.

To bacon grease, add Parmesan cheese and heavy cream. Whisk to combine. Cook over medium-low heat for 3 to 4 minutes. Add pasta, bacon and chicken to sauce; toss to combine. Turn heat to low. Let everything sit for a few minutes so that the sauce can thicken up and be absorbed by the pasta. Salt and pepper to taste. Serve warm with some french bread.