In a non-stick frying pan fry the bacon until just starting to colour, then add the chicken. Cook until nice and brown on both sides and then add the garlic for a minute, stirring frequently. Take off the heat and set aside.
In a food processor blend together the avocados with the basil, parmesan, pine nuts, lemon juice & zest and olive oil until really smooth.
Place the cooked pasta in the pan with the chicken & bacon and stir to combine, then add the avocado pesto sauce and stir again. Serve with grated parmesan.