Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.
Pour in the cream, chicken broth and Parmesan. Let simmer until slightly thickened, about 2 minutes.
Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.
Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavours.
Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.