Step 1

Cook pasta to al dente stage.

Step 2

In a large skillet, cook bacon until crisp. Remove from pan.

Step 3

Sprinkle cubed chicken with salt and pepper and add to the pan. Cook 1 to 2 minutes per side until cooked through. Remove from pan.

Step 4

Add onions and garlic to the pan and saute until translucent.

Step 5

Add mushrooms and cook until mushrooms and browned and soft.

Step 6

Add the rosemary and Italian herbs and stir.

Step 7

Deglaze the pan with chicken broth, stirring the bottom of the pan to get the flavorful bits up and into the sauce. Cook 1 minute.

Step 8

Add the half and half and ricotta. Stir to combine.

Step 9

Add chicken and bacon and stir.

Step 10

Stir in pasta.

Step 11

Sprinkle with green onions, parmesan, or parsley and serve hot.