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In a large deep skillet with a lid or a large pot with a lid cook until crispy and lightly brown. Remove bacon to a paper towel and set aside.
Place onion in bacon drippings and saute until lightly caramelized.
Add garlic, chicken breast and red bell pepper. Stir until well combined.
Add pasta, garlic, rosemary, basil, paprika, salt/pepper, chicken stock, and half and half or cream. Mix until well combined.
Bring to a simmer, reduce heat to low, cover and cook for 13-15 minutes until tender. If mixture is thin at 12 minutes remove lid to thicken.
Remove from heat and stir in bacon, cheese and parsley.