Creamy Chicken Pasta with Green Beans and Bacon

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• 8 oz pasta
  Ingredient note

  Source: 8 oz pasta
• 8 oz green beans
  Ingredient note

  Source: 8 oz green beans
• 2 tablespoons + 1 tablespoon olive oil
  Ingredient note

  Source: 2 tablespoons olive oil; Source: 1 tablespoon olive oil
• 1.5 lb chicken thighs (skinless, boneless)
  Ingredient note

  Source: 1.5 lb chicken thighs (skinless, boneless)
• 1 teaspoon smoked paprika
  Ingredient note

  Source: 1 teaspoon smoked paprika
• 1/2 teaspoon Italian seasoning
  Ingredient note

  Source: 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
  Ingredient note

  Source: 1/4 teaspoon salt
• 4 cloves garlic (minced)
  Ingredient note

  Source: 4 cloves garlic (minced)
• 1 cup heavy cream
  Ingredient note

  Source: 1 cup heavy cream
• 1/3 cup Parmesan cheese (shredded)
  Ingredient note

  Source: 1/3 cup Parmesan cheese (shredded)
• 6 slices bacon (cooked and chopped)
  Ingredient note

  Source: 6 slices bacon (cooked and chopped)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Note: Take parmesan cheese out of the fridge and shred it. It should be at room temperature when you add it to the cream sauce, so that's why it's the first step - to allow the cheese to reach room temperature.
2. Bring a large pot of water to a boil. Add pasta and cook al dente. Add green beans during the last 3 minutes of boiling pasta.
3. Drain and rinse green beans and pasta under running cold water. Drain again.
4. While you wait for the pot of water to boil and while the pasta is cooking, heat 2 tablespoons of olive oil on medium heat in a large, high-sided skillet.
5. Season the chicken with smoked paprika, Italian seasoning, and salt.
6. Cook the chicken on medium heat for 5 minutes, without moving it. This allows the chicken to sear.
7. Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. Remove cooked chicken to a plate and slice it thinly.
8. To the same, now empty, skillet, add another tablespoon of olive oil and minced garlic. Cook on medium heat or low-medium heat, stirring, until the garlic is cooked but not burnt, about 3 minutes.
9. Add heavy cream and bring to a quick boil. Reduce to simmer (visible boil on the lowest heat setting). Scatter shredded Parmesan cheese across the whole surface of the cream in the skillet (don't just dump the cheese all in one spot). Keep stirring while the sauce simmers until the cheese melted.
10. Add cooked and drained pasta, cooked green beans, half of the chopped cooked bacon, and half of the thinly sliced cooked chicken. Stir everything together. Season with more salt and pepper and smoked paprika, if desired.
11. Top with the remaining half of sliced cooked chicken and chopped cooked bacon when serving.