Heat a saucepan over medium heat and drizzle the oil.

Add the chicken and sprinkle half of the parmesan. Season with salt and pepper.

Sear the chicken to colour on each side for 2 minutes or until the cheese starts to colour well too. The crispy cheese will bring extra flavour to the sauce.

Add an extra drizzle of oil and add the bacon and onions.

Cook for 2-3 minutes until coloured and stir in the garlic.

Cook for a further 30 seconds and add the cream and the rest of the parmesan. Stir once and place the lid on the pan.

Simmer for 10-12 minutes until the sauce is bubbling and the chicken are cooked through.

Remove from the heat and check the seasoning.

In the meantime, cook the pasta in a large saucepan of salted boiling water according to package instruction.

Add the cooked pasta and toss to combine.

Serve with extra sprinkle of parmesan.