Bacon KETO Chicken Alfredo

1. 2 lb. | 1 Kilo Chicken Breast or Thigh 
2. 1 lb. | ½ Kilo  Bacon
3. 2 cup Heavy Cream
4. 2 cup Parmesan Cheese
5. 3Tbsp Minced 
6. ½ cup Copacetic Marinade with Basil
7. ¼ cup rendered Bacon fat
8. Pinch finely chopped parsley 
9. 1 Tbsp Basil Blossoms

Marinate Chicken with copasetic marinade, for better flavor town greatness, allow marinating for 24 hours cook chicken in 350°F | 177°C until internal temp is 160°F | 71°C, Place bacon in 350°F / 177°C oven for approximately 20 minutes until crispy. To make alfredo sauce. ¼ cup rendered bacon fat add garlic and 3 Tbsp copasetic marinade cookout then add bacon followed by the heavy cream whip to bring bacon fat and heavy cream together, bring to a simmer (do not bring to a full boil) adding the parmesan cheese constantly stirring until thick