Cut the chicken into bite sized pieces and sprinkle the chicken with salt and pepper. Heat 1/2 the butter (1 Tbsp) in a skillet on medium heat. Once melted, add the seasoned chicken and cook over medium heat until cooked through, about 5-7 minutes. Remove from skillet.
Add the pancetta to skillet, cooking until crispy. Remove and set aside. Start pasta now, according to the package directions.
Add the remaining butter to the skillet and once melted, stir in the garlic and onion, and cook, stirring occasionally, until softened, about 5 minutes. Add chopped peppers, stir and heat for another 2-3 minutes.
Sprinkle with flour stirring until the flour has been cooked, about 1 minute. Sprinkle thyme over dish and give it a good stir. Pour in the beer, scraping to deglaze the pan. Add the cream and reduce heat to medium and let simmer for about 5 minutes.
Stir in the cheese until well combined. Add the chicken and pancetta back into the pan, cooking until chicken is warmed., 2-3 minutes.
Sprinkle with more Parmesan cheese and serve immediately on your favourite pasta.