Cook the pasta according to package directions. Drain and toss with a little olive oil. Set aside until sauce is ready.
Cook the bacon on the stovetop over medium heat until crispy. Remove from stove and drain on paper towels. Set aside.
In the saucepan with the bacon drippings, cook the chicken over medium heat until it reaches an internal temperature of 165 degrees. Let the chicken rest a few minutes on a cutting board. Cut into chunks and set aside.
Heat the oven to 350 degrees.
In the same pan where you cooked the chicken, add the garlic and cook the garlic for about 2 minutes on medium heat. Pour in the cream and reduce heat. Stir until the cream comes to a very gentle simmer. Stir in the Parmesan cheese and cream cheese. Stir until creamy and completely melted.
Pour the pasta into a casserole dish. Pour the sauce over the pasta and stir to combine. Sprinkle with chicken, bacon, and English peas. Bake for about 20 minutes until hot and bubbly.
Serve Chicken Alfredo Pasta Casserole hot.