Heat a large skillet over medium heat and cook the bacon until crisp. Use a slotted spoon to remove about 1/4 cup of bacon and set on a paper towel lined plate. Save for later.
Carefully add the garlic and saute for 30 seconds. Drain the fat from the skillet and return to the stove top over medium-high heat.
Add the penne, chicken stock, water, salt and pepper to the skillet. Stir and bring to a small boil. Reduce heat to a simmer and cover for about 7 to 8 minutes. Toss in the brussel sprouts* and stir to combine. Cover and cook an additional 5 to 6 minutes or until the penne and brussel sprouts are tender.
Pour in the heavy cream and parmesan cheese and stir for 2 minutes, until heated through. Sprinkle the remaining crumbled bacon on top before serving. Enjoy!
* If you're not a fan of brussel sprouts, try replacing it with 1 cup of frozen peas or 1 1/2 cups of fresh green beans or 1 1/2 cups of sliced zucchini.