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Place a large pan of water on the boil for the pasta. Once the water has come to the boil, add some salt and stir in the pasta. Cook according to the packet instructions.
While you're waiting for the water to boil for the pasta, heat the oil and butter in a large deep saucepan. Gently fry the chopped leeks or onion on a low-medium heat for about 8-10 minutes or until softened but not browned. While you're waiting, boil the kettle for the chicken stock and drain the pasta if it's ready, saving a small cup of the starchy pasta water.
Add the crushed garlic to the pan and cook for a further two minutes. Add the chopped bacon, turn up the heat a little and cook for about five minutes or until the bacon pieces are beginning to crisp.
Pour in the hot chicken stock and let it bubble for a couple of minutes before adding the chicken. Stir in the double cream and the grated parmesan cheese. Allow to gently cook for about five minutes to ensure the chicken is heated properly. You should have a lovely creamy sauce. If you want to loosen the sauce, add a little of the pasta water that you (hopefully if you remembered!) saved.
Serve the pasta immediately with extra grated parmesan cheese.