This recipe is going to require some parallel cooking skills, as you will be undertaking multiple steps at the same time (an important cooking skill to learn and master).

First, bake the chicken florentine in your oven for about 30 minutes, the cheese should be bubbling when finished.

In the meantime, in a large skillet, begin cooking the bacon strips over medium heat.

When the bacon is crunchy on both sides, remove from the skillet and set aside on some paper towels, keeping the bacon grease in the pan. At the same time, put the milk and nutmeg in a small saucepan over low heat. Stir well.

In a large saucepan, begin boiling the fettucine in well salted water until al dente.

Over low heat, add the flour and butter to the grease in the skillet and mix until you've created a smooth roux. The grease will be hot, be sure to lower the heat before adding the flour and butter.

Slowly add the warm milk to the roux and stir well, creating a bechamel sauce.

Slowly add the shredded cheese to the bechamel, allowing the cheese to melt into the mixture. Continue simmering the cheese sauce over low heat until the fettucine is finished. Keep stirring as the cheese sauce thickens. Check the salt and pepper seasonings and fix to taste.

Now, chop the bacon and the chicken into small bite sized pieces and add to the cheese sauce. Mix well. Then add the al dente fettucine and mix until the fettucine is completely coated with the cheese sauce.

Plate out the mac and cheese while getting some of the meat into each portion, garnish with some fresh parsley, and enjoy!