Bring a large pot of salted water to a boil and cook the fettuccine until al dente, about 10 minutes. Drain and set aside.

Heat the olive oil in a large skillet over medium heat until it shimmers.

Add the chicken strips and brown for 4–6 minutes, turning once; the edges should be golden and the inside no longer pink.

Move the chicken to one side and add the chopped bacon; let it sizzle until crisp.

Add the shrimp to the pan and cook 1–2 minutes per side until opaque and slightly curled; avoid overcooking.

Stir in the garlic and cook for just 30–45 seconds until fragrant; don’t let it burn.

Pour in the heavy cream and bring to a gentle simmer; stir in the Parmesan until the sauce thickens and coats the back of a spoon.

Season with salt and pepper. Toss the drained fettuccine into the pan, folding to coat every strand.

Garnish with chopped parsley and serve hot.