• Preheat oven to 400°.
• Prepare sauce by melting butter over medium low heat in medium saucepan.
• Add garlic and sweat it for about 5 minutes, making sure the garlic doesn't brown.
• Add the wine and cook for another 5 minutes.
• Add the half-and-half, milk, chicken broth, 1 cup Parmesan cheese, cornstarch, Dijon mustard, rosemary, thyme, salt, and cayenne pepper; whisk until smooth.
• Bring mixture to a simmer; simmer for 10 minutes or until thick.
• Remove sauce from heat; cover and set aside.
• Cook the pasta following directions on the package until it is “al dente”--tender, but not mushy.
• Drain pasta and set aside.
• In a large skillet, cook the bacon until crispy; remove from pan.
• Cook the chicken breasts in the bacon drippings; remove from pan and cut into bite-size pieces.
• Cook raw shrimp in same pan or gently warm cooked shrimp. Cook until opaque and just cooked through

Build the dish in the following manner

• You can use one large shallow casserole dish or individual serving dishes: In the dish, place the pasta, chicken, bacon, shrimp and cover with sauce; toss to coat.
• Mix 3 tablespoons Parmesan cheese and paprika; sprinkle over the top.
• Bake in preheated oven for 10 to 12 minutes or until bubbly with a browned top.