Instructions:

Bring a large pot of salted water to a boil. Cook bow-tie pasta until al dente, then drain and reserve ½ cup of pasta water.

In a large skillet, cook bacon until crispy. Transfer to a paper towel-lined plate.

In the same skillet, heat olive oil and sear chicken until golden and cooked through. Set aside.

Add garlic and flour to the pan and cook for 1 minute. Slowly whisk in chicken broth and cream. Let it simmer until thickened.

Stir in sweet peas, cooked pasta, and Parmesan cheese. Add back the chicken and bacon. Mix everything to combine.

Add a splash of reserved pasta water if needed to loosen the sauce. Garnish with chopped parsley and serve warm.