Fry bacon in a large skillet until it's done but not too crisp. Chop and set aside on paper towel. Meanwhile cut the chicken up into bite size pieces and place them in the left over bacon fat along with the Italian seasoning and salt and pepper. Cook the chicken pieces turning frequently for 3 to 4 minutes or until all pink is gone.
Next, stir the chicken broth and cream into the pasta mixture. Cover and simmer for 15 minutes or until the pasta noodles are cooked. It's a good idea to give the mixture a stir at the half way point to make sure the pasta cooks evenly.
Remove the cover and add the mozzarella and parmesan cheeses. Stir until all the cheese is melted. Top the pasta off with the chopped bacon and serve immediately. Note: If the Alfredo is too thick you can add a little extra cream to thin it out.
Just in case you didn't get enough cheese and bacon yet, you can serve this up with a slice or two of Ultimate Loaded Garlic Bread.