Preheat your oven to 220℃. Prepare your ingredients by cutting the bacon into small pieces, finely dicing the onion, and chopping the chicken into bite size pieces.

Add the bacon to a non-stick deep pan at a high heat, no need to add oil as the fat will render out fast. Fry until the bacon pieces have a nice crisp to it.

Remove the bacon from the pan and set aside. Turn the pan's heat down to medium. Add the diced onion and garlic to the leftover bacon fat. Saute until the onion begins turning translucent and fragrant.

Add the tomato paste and italian seasoning to the onion and garlic. Combine and let cook for a minute, this is to get rid of the bitterness in the tomato paste.

Pour in the oil from the sundried tomatoes, and add the chicken. Give everything a mix to coat the chicken. Let cook for a few minutes.

Finely chop the sundried tomatoes. Add those and the bacon to the pan.

Pour in the cream, then stir. Leave to simmer whilst the pasta cooks.

Bring a large pot of water to a boil. Then cook pasta per packet instructions.

Drain the pasta and add to the pan, carefully toss to coat in the sauce.

Tip the pasta into an oven safe dish. Coat the top with the tasty cheese and parmesan. Pop into the oven for 5 minutes, or until the cheese has melted and has a nice crust. Serve and enjoy!