Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, salt and pepper in 2 tablespoons oil until no longer pink. Remove and keep warm.
In the same skillet, saute carrot in butter and remaining oil for 1 minute. Add the onion, celery, and garlic; saute 3-4 minutes longer or until tender.
Stir in the cream, bacon, lemon juice and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened, stirring constantly. Return chicken to the pan.
Drain pasta; toss with chicken mixture. Garnish with Parmesan cheese.