1-First, boil a large pan of water and cook the 400 g of dried pasta shapes for one minute less than the package instructions, then drain. This keeps the pasta firm and ready to absorb the creamy sauce.

2-Heat 1 tbsp oil in a large frying pan over medium heat, add the 3 large chicken breasts (about 600 g) cut into bite-sized chunks, and cook until just sealed, around 5 minutes.

3-Add 1 large onion, peeled and chopped, and cook for 3-4 minutes until softened. Then stir in 1 red bell pepper and 1 yellow bell pepper, both deseeded and chopped, along with ¼ tsp salt, ¼ tsp pepper, 2 cloves garlic peeled and minced, 1 tbsp tomato puree, ½ tsp dried oregano, and ½ tsp dried thyme, cooking for another 2-3 minutes.

4-Pour in 2 cans (400 g each) of finely chopped tomatoes and 120 ml double (heavy) cream; bring to a gentle bubble.

5-Mix in the cooked pasta, 100 g fresh baby spinach, and 6 rashers cooked bacon roughly chopped. For an extra flavor boost, try cooking the bacon first and using its leftover fat to fry the onions and chicken.

6-Transfer everything to a large baking dish, top with 100 g grated strong cheddar cheese and 100 g grated mozzarella. Bake for 20-25 minutes until the cheese is golden brown.

7-Remove from the oven and sprinkle with a small bunch of parsley roughly torn before serving. For dietary adaptations, use plant-based proteins as needed.