Preheat oven to 350 degrees. In a large skillet, cook bacon over medium-high heat 3 to 5 minutes, stirring frequently, until crisp. Remove to paper towel-lined plate, leaving drippings in skillet.

Add bell pepper to skillet and cook for 1 to 2 minutes or until crisp-tender. Remove from skillet with slotted spoon to medium bowl.

Season chicken breasts with salt and pepper. In same skillet, cook chicken over medium-high heat about 4 minutes, turning once, until brown. Place chicken breasts in a lightly greased 9 x 13 inch baking dish.

Add pesto, Alfredo sauce and chicken broth to bowl with red pepper. Stir until well blended. Pour over chicken.

Cover and bake for about 30 minutes, or until bubbly and cooked through. Uncover and sprinkle with mozzarella cheese. Return to oven for another 5 minutes, or until cheese is melted. Sprinkle with bacon and fresh parsley before serving.