Cook bacon according to the directions on the package.

Cook pasta according to the directions on the package.

In a large skillet set to medium heat, melt butter. Cook chicken in butter 5-6 minutes on both sides, or until fully cooked, more or less time depending on the thickness of the chicken. Sprinkle with salt and pepper, to taste. Transfer chicken to a plate. Once cooled, chop chicken into 1-inch by 1-inch pieces.

Using the same skillet in which you cooked the chicken, add oil, garlic, and onion and sauté until onions are crisp-tender, about 1-2 minutes.

Whisk in cheese wedges, half-and-half, and chicken broth. Allow to cook until the cheese wedges have melted.

Drain cooked pasta. Add pasta, Parmesan cheese, and peas to the sauce mixture.

In a small bowl, mix together cornstarch and water. Combine cornstarch mixture with the sauce mixture and allow to cook 2-3 minutes, or until the sauce thickens.

Crumble bacon. Toss bacon and chicken in with the pasta/sauce. Top with parsley.