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Heat a saute pan over a medium heat. Add the bacon lardons and fry for 5 minutes until starting to brown. (They won’t need any oil as they usually release their own fat.)
Add the chicken pieces and cook for a further 5 minutes until the chicken is sealed and starting to brown.
Add the onions, garlic, peppers and continue cooking for another 5 minutes until the vegetables have softened.
Add the dry pasta, chopped tomatoes, smoked paprika, BBQ sauce and 500ml of the vegetable stock and salt and pepper. Give everything a good stir and pop the lid on and cook for 15-20 minutes cooked through and most of the liquid has been absorbed.
Five minutes before the pasta is due to be cooked, preheat the grill to high.
When the pasta is cooked, give everything a good stir, sprinkle over the cheese and pop under the grill for 3-5 minutes until melted and golden.