Grilled Chicken Artichoke Fettucine Alfredo

1/2 lb fettucine, uncooked
3 tbsp butter
2 cloves garlic, crushed
7 oz. water packed artichoke hearts, drained
6 strips bacon, diced
1/4 cup light cream
1/2 cup milk
1 egg yolk
small can petit pois (baby peas)
1/4 cup parmesan, grated
sea salt and cracked pepper
paprika
Strips of Grilled Chicken Breast

Fry the bacon until crisp. Drain on paper towel.
Cook the pasta in boiling salted water.
Melt the butter in a dutch oven. Saute the garlic for 1 minute.
Stir in the artichokes,drain baby peas and add, cover, and simmer 5 minutes.
Beat the egg with the cream and milk.
Add the fettucine to the artichokes and then pour in the egg sauce. Sprinkle in the cheese and bacon. Mix well.
Season to taste with salt and pepper. Sprinkle in some paprika.

Slice strips of Grilled Chicken Breast and serve on top of Fettuccine dish.