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1
Cut slices of bacon into a medium dice (about 1/2 inch pieces) before frying.
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2
Heat a deep skillet to medium heat.
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3
Fry diced bacon until crisp.
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4
Remove from skillet and set aside; leave about 2 tablespoons of the bacon grease in the skillet.
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5
Fry the diced yellow onion in the leftover bacon grease until soft and translucent; set aside.
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6
Season the diced chicken breast with 1/4 teaspoon of the garlic powder, salt and pepper, and the Italian seasoning.
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7
Heat the olive oil in the same skillet that was used to fry the bacon and the onion, around medium-high heat; when the skillet is good and warm, add the seasoned chicken breast.
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8
Do not disturb the chicken breast for about 1 minute; then, turn the chicken over and brown the other side.
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9
Chicken should be almost cooked through, but not quite.
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10
Remove the chicken breast from the skillet and set aside.
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11
At this time, add water to a large stock pot and bring it to a boil.
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12
Cook the bow tie pasta according to the directions, until it is al dente.
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13
After it has cooked, drain off the excess pasta water.
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14
While you are waiting on the pasta water to boil, make the garlic cream sauce.
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15
Use the chicken broth to deglaze the pan that was used to prepare the bacon, onions, and chicken.
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16
Whisking constantly, slowly add the heavy cream, the butter, the Parmesan cheese, the rest of the garlic powder, and a bit of salt and pepper for extra seasoning.
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17
Whisk constantly over medium high heat until the sauce begins to bubble and thicken.
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18
When the sauce is ready, add in the cooked and drained bow tie pasta.
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19
Add back to the pan the bacon, onions, and chicken, as well as the diced sun-dried tomatoes and the frozen peas.
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20
Cook on medium-low heat until the chicken is cooked all the way through and the frozen peas are thawed.
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21
Serve with a garnishing of fresh parsley and grated Parmesan cheese.
