Make sure the chicken breasts are all the same size and thickness, trim and pound if necessary. Season the chicken on both sides with salt and pepper.

In a large skillet, over medium heat, cook the chicken breasts 4-5 minutes on each side. Cook until lightly browned on each side and the internal temperature is 165F. Remove from the pan and set aside while you make the sauce.

In the same skillet you cooked the chicken in, add the butter and melt. Sprinkle in the flour and scrape the bottom of the pan to remove the brown bits. Add in the mashed roasted garlic cloves and make a "paste."

While stirring, add the cream until the sauce thickens and is smooth (it's ok if the garlic is still in small chunks).

Continue stirring and add in the peas, bacon, sun dried tomatoes, and cheese.

Stir to combine and cook for 2-3 more minutes to combine the flavors.

Return the cooked chicken breasts to the skillet and coat with the sauce.

Keep warm and serve over prepared pasta noodles, spooning extra sauce over them.