Fill a 5-6 quart stock pot ⅔ way full with water over medium-high heat until the water reaches a low boil. Add the kosher salt and the linguine, and stir occasionally to keep the pasta from sticking. Cook the pasta until it is al dente, remove it from the heat, and drain.

While the pasta is cooking, add the flour to a shallow bowl.

Add the panko breadcrumbs, ¼ cup grated parmesan cheese, Italian seasoning, garlic powder, kosher salt, and cracked black pepper to a shallow bowl. Stir to combine.

Add the beaten eggs to a shallow bowl.

Lay a cooling rack over a baking sheet. Set it aside.

Dredge the chicken breasts on both sides in the flour. Next, coat both sides of the floured chicken breasts in the beaten egg, then coat both sides of the chicken breast in the breadcrumbs and cheese mixture. Press down on both sides of the chicken breast to make sure the breadcrumbs adhere well to the chicken breast. Place the breaded chicken breasts on top of the cooling rack.

Heat a 12-inch skillet over medium-high heat. Add the extra virgin olive oil and the chopped bacon. As every stove cooks differently, keep a close eye on the bacon to keep it from burning. Adjust the heat up or down accordingly. Stir continuously until the bacon is nice and crispy. Transfer the crispy bacon from the skillet to a plate using a slotted spoon.

Add the breaded chicken breasts to the skillet. You will need to quickly wash the cooling rack as you will place the cooked chicken back on the rack to rest and drain. Cook for 6-7 minutes per side until the chicken breast is golden brown on both sides. Transfer the chicken to the cooling rack to rest and drain.

Immediately add the shrimp to the skillet. Cook for 2-3 minutes per side until the shrimp are nice and pink. Transfer the cooked shrimp to a plate.

Add the sliced red peppers and sliced onion. Stir often to keep the vegetables from burning. Cook for 4-5 minutes until softened.

Add the minced garlic and cook just until fragrant, about 1 minute.

Stir in the heavy cream and chicken broth. Allow the cream mixture to simmer for 2-3 minutes. Keep a close eye on the cream mixture and adjust the heat up or down accordingly. You do not want the cream to boil, just simmer.

While the cream is simmering, carefully slice the cooked chicken into 1-inch chunks. Try to keep the golden breading intact.

Stir in the remaining ½ cup of grated parmesan cheese. Stir continuously until a creamy texture is achieved. Stir the cooked sliced chicken breast, cooked shrimp, drained pasta, and cooked bacon. Stir just to coat. Garnish with the chopped fresh parsley and extra grated parmesan. Serve immediately.