To make the buttered parmesan pasta, start by boiling a large pot of water for the angel hair pasta. Cook until al dente according to package directions. While pasta is cooking, start making the chicken. Once pasta is done, drain it and immediately toss it with the butter and grated parmesan cheese.

In a medium sized bowl, combine the garlic powder and all-purpose flour. Generously coat each chicken cutlet in the flour mixture and set aside.

Use kitchen shears to cut the bacon into small pieces and fry in a skillet over medium heat until crispy. Transfer the bacon to a separate plate (with a paper towel on it) and set aside.

In the same pan with the remaining bacon grease, place the chicken cutlets and cook for 5 minutes on each side, or until golden brown and almost cooked through. Remove the chicken from the pan and set aside on a plate.

In the same skillet, add the butter and Italian seasoning. Stir in the garlic and cook for about one minute.

Add the white wine to the skillet and let bubble until it reduces by half.

Stir in the heavy cream and add salt and pepper. Add the chicken and bacon back to the skillet. Cook for 3 to 5 more minutes or until the sauce has thickened slightly and until the chicken is completely cooked through. Serve with your pasta immediately. Enjoy!