prep: Cut the chicken into small cubes, cut bacon into strips, crush garlic and finely chop basil leaves. A small handful is plenty! If you have bought a block of parmesan have that grated at the ready also.

Boil the kettle for a hot pan of water or have a hot pan of water at the ready for the pasta to be ready for when the sauce is finished. Add a pinch of salt to the water. Place pasta into the water once it has started bubbling. The pasta should cook for about 10-15 mins.

Use a wide pan on a hob at a medium heat and add a small drop of oil to cook the Chicken and Bacon firstly. Cook the meats till Chicken is white right through. You can remove a piece or two and cut to check. Bacon should be slightly golden.

Once the meat is cooked drain all the oil and juices from the pan. This is to stop the cream from splitting or curdling. Remove the meat if it makes it simpler. Return to pan once drained.

Once the meat is drained you can then add the crushed garlic and finely chopped basil. Heat for about 30 seconds till flavours have fussed. Have your cream and parmesan cheese at the ready!!

Once you have cooked the garlic and basil, quickly pour in the single cream to prevent anything from burning.

Stir every now and then to even the heat. Once the cream starts to bubble add as much cheese as you wish depending on how much you like it. You could also save some as a topping for the dish. Leave to cook for a minute then take off the heat.

Now the pasta! Drain the water from the pasta. Add the pasta to the sauce and mix in well. Plate up and enjoy!! :)