Heat a large, deep skillet with a lid over medium heat. Add the pancetta and cook until crisp, about 4 to 5 minutes. Transfer pancetta to a paper towel–lined plate, leaving the fat in the skillet.

Add olive oil if needed. Add the chicken, season with salt and pepper, and cook for 5 to 6 minutes until lightly browned but not fully cooked through. Transfer chicken to a separate plate.

Add the garlic to the skillet and cook for about 30 seconds, just until fragrant.

Stir in the uncooked rice and cook for about 1 minute, stirring to coat the rice in the fat.

Pour in the chicken broth and cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

Return the chicken to the skillet. Cover, reduce the heat to low, and cook for 15 to 18 minutes, until the rice is tender and the chicken is cooked through.

Stir in the frozen peas and the reserved pancetta. Cover and cook for another 2 to 3 minutes, until everything is warmed through.

Taste and adjust seasoning as needed. Serve warm.