In a large skillet fry the bacon until crisp (working in batches if needed). Remove the bacon from the pan and let it cool on paper towels to absorb the grease. Reserve 4 tablespoons of bacon fat. Discard the remaining bacon grease.

Heat the same skillet over medium-high heat and add back 2 tablespoons of bacon fat. Add the chicken and cook until the chicken is done and no longer pink in the center. Remove the chicken from the pan and set aside.

Return the skillet back to the heat and add the remaining 2 tablespoons of bacon fat. Add the onions and bell pepper and cook until the onion is soft and translucent, about 5 minutes.

While all this is cooking you can be cooking your pasta.

Chop the cooked bacon into small bits.

In a large bowl combine the chopped bacon, chicken, cooked onions and peppers, cooked pasta, Alfredo sauce, and chopped tomatoes. Stir to combine and salt and pepper to taste.

Serve right away with freshly grated Parmesan.