- 10 minutes
- In a large cast iron skillet, over medium heat, brown the bacon. Stir with a wooden spoon occasionally. Once brown, remove with a slotted spoon and place on a plate lined with paper towels.
- Remove most of bacon fat. Add the butter and melt. Brown the chicken on all sides. Remove the chicken pieces as they are browned and cooked through. De-glaze the pan with the white wine. Use a wooden spoon to scrape the brown bits off the bottom of the pan. Add the minced garlic. Add the heavy cream gradually and stir in. Let the cream sauce simmer and thicken for about 6-7 minutes. Season with garlic powder, onion powder, salt and black pepper.
- Add the cooked pasta, bacon, chicken, goat's cheese, Parmesan cheese, and stir to combine. Serve immediately. Garnish with fresh basil if desired.