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Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
Meanwhile, cut the bacon into small pieces and fry it in a skillet over medium-high heat until crispy. Once it's done, transfer it to a paper towel lined plate. Leave the bacon grease in the pan.
Meanwhile, cut the chicken into bite-size pieces and sprinkle it with the garlic powder and salt & pepper. Coat each piece in flour.
In the same skillet, cook the chicken over medium-high heat for about 3-4 minutes/side or until golden. You may need to work in two batches so as not to crowd the pan. If needed, add a splash of olive oil to the second batch. Turn the heat down a little if needed. Take the chicken out of the pan and transfer it to a plate.
Stir in the garlic and chicken broth. Scrape up any browned bits from the bottom of the pan. Let it cook for about a minute or so.
Add the cream and tomatoes to the pan. Cook for 2 minutes or until the tomatoes start to lose their shape.
Add the chicken and bacon back into the pan and let it warm through for a few minutes. Stir in the parmesan and toss with the drained pasta. Season with extra salt & pepper if needed.