1 1/2cupsgrated fresh Parmesan Reggiano or Parmesan cheese
2Tbspchopped fresh parsley
Pour salad dressing over sliced chicken. Cover and chill for at least 4 hours or overnight.
In a large 6 quart dutch oven or deep heavy bottomed pot, cook the bacon over medium-high heat until crisp. Remove from pan using a slotted spoon to paper towels to drain and cool. Crumble and set side.
Add diced onion to drippings, cook for 2 minutes until translucent.
Remove chicken from marinade and drain well. Over medium-high heat brown the chicken on each side in bacon drippings. Do not cook through. Cook in batches to avoid overcrowding the pan. Remove to a platter between batches.
Add browned chicken, chicken broth, cream, butter, salt, and fettuccine to the pot. Bring to a boil, then immediately lower the heat and simmer covered for about 15-20 minutes or until the pasta is tender.
Remove from the heat and add the Parmesan cheese and bacon reserving some of each for garnishing. Mix well.
Top with additional Parmesan cheese, reserved bacon and parsley just before serving.
If desired, at the end of cooking, additional cream may be added to thin sauce.