Cook bacon. Once cool, crumble and set aside.
Using a mallet, pound chicken breasts to an even thickness.
Preheat oven to 400 degrees and lightly grease a rimmed baking sheet.
Prepare the chicken breasts by first coating in flour, then dipping into whisked egg, and finally coating with breadcrumb/Parmesan cheese mixture.
Place chicken on baking sheet and bake for 25-30 minutes. Once cooked, cut into strips.
While chicken is baking, bring a pot of salted water to boil and cook entire box of bow tie pasta according to package. Once cooked, drain and set aside. At the same time, start the sauce.
Melt butter in a nonstick skillet over medium heat. Once melted, add onions, minced garlic, and chopped cilantro. Saute until onions are translucent.
Add cayenne pepper, black pepper, salt, half and half, peas, and bacon. Stir until fully incorporated.
Gradually add shredded cheese to the sauce allowing it to slowly melt and thicken the sauce. Turn down to medium-low heat. (DO NOT COVER! High heat can cause cream sauces to separate or curdle.)
Time to serve! Get a scoop of pasta. Top with a scoop of sauce and some sliced chicken. Sprinkle some extra cheese on top!