Cook pasta in salted water according to package directions. Reserve ½ cup of pasta water, then drain and set aside.
While the pasta cooks, season the chicken breasts or thighs with salt and pepper. Or, if you have premade chicken, skip this step.
In a large skillet over medium heat, cook the chopped bacon until crisp. Remove and set aside, leaving a small amount of bacon grease in the pan.
In the same skillet, add the seasoned chicken. Cook for 4–5 minutes per side, or until golden brown and cooked through. Remove from the pan and let rest for a few minutes, then slice or shred.
Add the peas to the skillet and cook for 1–2 minutes until warmed through.
Return the cooked pasta, bacon, and sliced chicken to the skillet.
Stir in the pesto and gently toss everything together until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.
Taste and season with more salt and pepper if needed.
Serve warm with extra pesto, grated Parmesan, or fresh herbs if desired.
