Step 1: Cook the bacon: In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Reserve about 2 tablespoons of bacon fat in the skillet. If you have extra, you can discard or save it.
Step 2: Season the chicken: Pat chicken cubes dry. In a medium bowl, toss the chicken with Cajun seasoning until evenly coated.
Step 3: Cook the chicken: Increase heat to medium-high. Add seasoned chicken to the skillet with reserved bacon fat. Cook for 4-6 minutes, flipping halfway, until golden brown and cooked through. Remove chicken and set aside with bacon.
Step 4: Sauté garlic: Reduce heat to medium. Add 1-2 tablespoons of sun-dried tomato oil (or olive oil) to the skillet, if needed. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
Step 5: Deglaze: Pour in chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 2-3 minutes.
Step 6: Add sun-dried tomatoes: Stir in chopped sun-dried tomatoes and red pepper flakes (if using). Cook for 2 more minutes.
Step 7: Simmer cream sauce: Gradually pour in heavy cream and bring to a gentle simmer. Reduce heat to low and let thicken for 5-7 minutes, stirring occasionally. Season with salt and pepper.
Step 8: Cook pasta: While sauce simmers, cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Step 9: Combine chicken and bacon: Add cooked chicken and crispy bacon back into the cream sauce. Stir well to combine.
Step 10: Add pasta: Add drained pasta to the skillet with the sauce. Toss until fully coated. If sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, until desired consistency is reached.
Step 11: Finish and serve: Stir in grated Parmesan cheese and fresh parsley. Serve immediately, garnished with extra Parmesan and parsley, if desired.