Cook your pasta in salted boiling water while you prepare the chicken. Drain, but reserve 1/4 cup of the water.

Sprinkle salt, pepper, and rosemary on both sides of each chicken breast. Grill or cook in a skillet with a small amount of oil for 7-8 minutes on the first side. 

Zest the lemon, then juice it. Combine one tablespoon of the lemon juice with the honey. Brush over the tops of the chicken, then flip it, then brush on the remaining sauce. Cook till chicken juices run clear. Set aside chicken and any sauce left in the skillet.

Melt the butter in a large skillet. (I used the same one I cooked the chicken in.) Add the garlic and saute for 2-3 minutes. Add the bacon bits and lemon zest. Stir in the cream and the cooked pasta. Add remaining lemon juice to taste. If the sauce is too thick, add a few tablespoons of the reserved pasta water. Stir in the parmesan cheese and cook till melted.

To serve, slice up the chicken and place it on top of the pasta. Top with tomatoes, and green onions if desired.