• Preheat oven to 400°F.

Brussels Sprouts

• Spread Brussels sprouts evenly on a foil-lined baking sheet. Drizzle with oil and season with salt and pepper. Toss to coat.
• Arrange in a single layer.
• Cook for 12-15 minutes or until slightly golden brown and tender.
• Remove from oven. Tent with aluminum foil to maintain heat. Set aside.

Pasta

• Bring a large pot of water to a rolling boil. Add salt and noodles and reduce heat to low.
• Cook for 5-8 minutes, or until noodles are al dente. When testing, making sure they are cooked but not hard.
• Drain and set aside.

Sauce

• In a large saucepan (this is the pan you will add all the other ingredients too, so I often choose a Dutch Oven) melt butter. Then add cream, salt, and pepper.
• Bring to a slow rolling boil.
• Reduce heat. Boil gently for 3 to 5 minutes or until mixture begins to thicken.
• Remove from heat. Stir in Parmesan cheese.
• Add cooked Brussels sprouts, noodles, chicken, and bacon. Toss to combine. If your pot is still on the stove warming and you find your sauce to be too thick, feel free to add some milk or cream. Stir well.
• Place the entire pot on the table and dig in.