In a large pot of boiling, salted water, cook the pasta according to package directions. Rinse and drain. Set aside.

In a large nonstick skillet, cook the bacon until crisp. Remove from the pan with a slotted spoon and drain on paper toweling.

Season the chicken with the herbes de Provence and salt and pepper to taste and cook in the hot drippings, turning occasionally. When just cooked through, remove to a plate and chop once cool enough to handle.

Deglaze the pan by adding the sherry and stirring up any brown bits. Simmer for 2 minutes over low heat. Stir in the cream, chicken and peas. Simmer gently until hot.

Place the pasta in a large serving bowl and toss with the chicken and sauce. Add the bacon and tomatoes. Adjust the seasonigns. Serve with parmesan cheese.