Step 1: In a medium sized saucepan, bring a 3/4 full pot of water with 2-3 teaspoons of salt to the boil, and add fettuccine (or pasta) let the pasta cook while you make the sauce, check and stir with a fork every now and then.
Step 3: dice/crush garlic cloves. Dice the chicken and bacon. Slice the mushrooms in half (if large) and then slice the halves evenly, make them how ever thick you want.
Step 5: in a large saucepan on a medium heat, heat a bit of oil and butter until the butter is melted.
Step 7: add garlic and chicken to the saucepan, brown the chicken.
Step 9: check your pasta!
Step 11: add bacon to the saucepan, it will cook pretty quick, stir it every so often.
Step 13: once the bacon is almost cooked, add the mushrooms. Stir them into the chicken and bacon mix, when the mushrooms juice starts to come out, add the garlic stock to the juices and stir the whole mix.
Step 15: check your pasta!
Step 17: let the mix cook for about 2-3 mins to make sure the juices get the flavour from the different ingredients, then pour in the reduced cream, stir it in and stir it for the next 5-10 minutes, season it with salt and pepper to taste.
Step 19: the pasta should be ready, so strain that in a colander or a steamer pot.
Step 21: add the strained pasta to the sauce in the large pot and stir it through.
Step 23: serve with grated parmesan cheese.