Cook the Bacon : In a large skillet, cook the bacon over medium heat until crispy. Take them out of the skillet and set them on a paper towel to absorb any excess oil. Once cool, crumble the bacon and set aside, leaving about 1-2 tablespoons of bacon grease in the skillet.

Season and Sear the Chicken: Season the chicken breasts with salt and black pepper. In the same skillet, cook the chicken over medium heat for about 5-7 minutes on each side, or until golden brown and cooked through.

Sauté Onions and Garlic: In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.

Deglaze with Wine: Pour in the white wine, stirring to deglaze the skillet and scrape up any browned bits from the bottom. Allow it to simmer for approximately 2 minutes, letting the wine reduce a bit.

Add Broth and Cream: Add the chicken broth and heavy cream to the skillet, stirring to combine. Bring the mixture to a gentle simmer and cook for about 3-4 minutes, until the sauce begins to thicken.

Incorporate the Asiago Cheese: Gradually stir in the Asiago cheese until melted and the sauce is creamy and smooth.

Combine and Garnish: Return the chicken breasts and crumbled bacon to the skillet, coating them in the sauce. Let it simmer for another 2-3 minutes, ensuring everything is heated thoroughly. Top with fresh parsley and serve while warm.