Cook bacon and set to the side to drain off some of the grease. Crumble bacon.

Cook pasta according to the packaging instructions. Reserve ½ cup of pasta water for possible use later.

Begin by heating up olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper and add to the pan. Brown on one side (5-6 minutes) and then flip and brown on the other side. Continue pan frying until the chicken breasts reach an internal temperature of 165 degrees F and are cooked through.

Remove chicken from the skillet and place to the side. Add sliced shallots and minced garlic and saute for 1-2 minutes.

Deglaze the pan with white wine and scrap up any bits with a wooden spoon. Add in chicken stock.

Add boursin cheese to the pan and allow to melt. Add in freshly grated parmesan. Stir to combine and create the Boursin cream sauce.

Add frozen peas, crumbled bacon, cooked pasta, and cooked chicken that has been diced or sliced.

Stir to combine. Add additional stock or reserved pasta water if necessary.

Serve Boursin chicken pasta warm.