Begin by shredding your rotisserie chicken. It should be at room temperature. Cut the bacon into ½ inch slices and have your vegetables diced and ready to go. This makes the cooking process smooth and effortless.

In a large skillet over medium heat, add the bacon pieces. Sauté them until they become crispy. This should take about 5-7 minutes. You want that lovely aroma to fill your kitchen!

Once the bacon is cooked, remove it from the skillet, leaving the fat behind. In the rendered bacon fat, add the diced onion, cooking for about 2-3 minutes until translucent. Toss in the smashed garlic and rosemary. Sauté for another minute to release the flavors.

With the onions and garlic fragrant, stir in the shredded chicken. Allow it to heat through for about 2-3 minutes. Then, pour in the heavy cream while stirring. Lower the heat to medium-low, bringing it to a gentle simmer. The sauce should begin to thicken slightly, about 5 minutes.

While you're completing the sauce, bring a large pot of salted water to a boil. Add the pappardelle and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the rest.

Once the pasta is ready, combine it with the chicken sauce in the skillet. Toss to coat well, adding reserved pasta water little by little until you achieve the desired consistency. You want it creamy but not too heavy.

Sprinkle the bacon back into the mixture along with grated Parmigiano-Reggiano and freshly cracked black pepper. Serve hot, garnishing with fresh parsley and a sprinkle of red pepper flakes if you desire some heat. Enjoy every bite!