Heat a skillet over medium high heat and cook bacon or pancetta
When halfway cooked, add the olive oil and garlic
Saute for 30 seconds
Add the cooked chicken
Add the pasta and sun-dried tomatoes
Toss to coat
Add the pesto, using more or less dependig on your taste
Season with salt and pepper
Remove skillet from heat and stir in the parsley
Shave parmigiano reggiano over top
Notes
To save time, cook your pasta ahead of time. Cook al dente and then drain and rinse. Keep it stored in an airtight container or zippered storage bag in the refrigerator until ready to serve.
When ready to serve, place pasta in colander and run under warm water before adding sauce.