Cook the penne pasta according to packet instructions, until al dente.
Meanwhile, heat the olive oil in a deep non-stick frying pan, then add the chicken breast fillets and scatter round the bacon. Leave to cook over high heat for 4 minutes while you gather the other ingredients together.
Turn the chicken over in the pan, give the bacon a stir, then pour in the white wine and let it bubble over a high heat, until it has virtually evaporated.
Drain the pasta and add it to the pan, together with the baby peas and cream. Season with salt and pepper, then stir well. Cover the pan and cook for 4 minutes more, until the chicken is cooked all the way through. Serve straight away.