Add oil to a large frying pan on med-high heat. Add chicken and cook until it is completely done (no longer pink inside - 10 or 15 min.). Add bacon, tomatoes with juice, cream cheese (cube it before adding so it melts faster and distributes more evenly), water and pepper. Cook, stirring often, until cream cheese is completely melted and the sauce is well combined. In a large bowl, combine pasta with sauce. Stir to coat. (This dish also stores well in the fridge to reheat later, though the sauce settles at the bottom and the pasta will need to be tossed again when heated.)