Directions

1. Heat the oil in a large frying pan, add the chilli and garlic to flavour the oil if desired and lightly fry.
2. Add the bacon and chicken. Unless I'm feeling lazy, I normally add the bacon first and cook it before adding the chicken, it makes the texture nicer later.
3. Once the chicken is cooked and just starting to brown, add the onion and mushrooms. (I'm normally adding boiling water to another pot at this point, to bring it to the boil for the pasta).
4. Cook for a minute or so, then add white wine to saute. The heat should be up high when you add the wine, so that is boils instantly and starts to reduce. (The amount of wine is up to you. Don't use more than 1/3 of the amount of cream you're using, and even that is probably a bit much. You want it to reduce to almost nothing within a minute [tops] of it being added to the pan. This part can take a bit of practice to perfect the amount you use). (This is where I would put the pasta in the other pot if it's boiling)
5. Add the cream and simmer/boil to reduce. If you're able to watch it like a hawk and stir semi-frequently, you can do this on a pretty high heat. If it isn't at a high simmer at least, it will take forever to reduce.
6. While it's simmering/boiling away, add a boatload of salt and pepper to taste.
7. Once it's reduced down to a thick creamy sauce, turn off the heat, stir in the pasta, and add a healthy amount of parmesan to taste.
8. Fucking delicious. Eat it.

Servings: 3-4 (2-3 if you're a fat bastard like me)