Cook angel hair pasta according to package directions.

Cut chicken breasts into 1-inch cubes.

Season chicken with salt and pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Saute the chicken until no longer pink, then remove from skillet and keep warm.

In the same skillet, melt butter and remaining olive oil.

Add diced carrot and saute for 1 minute.

Add chopped onion, diced celery, and minced garlic.

Saute until tender, about 3-4 minutes.

Stir in heavy whipping cream, crumbled bacon (optional), lemon juice, and Italian seasoning.

Bring to a boil, then reduce heat and simmer, uncovered, for 2-3 minutes, stirring constantly until slightly thickened.

Return the cooked chicken to the pan.

Drain the cooked pasta.

Toss the pasta with the chicken and cream mixture.

Garnish with shredded Parmesan cheese (optional) and serve.