Simmer the chicken stock in a small saucepan until reduced right down, so only about ½ cup liquid remains — this could take 10–15 minutes. Set aside.

Fry the bacon in a large frying pan over a medium-high heat until crispy. Drain on paper towels. Tip the excess fat from the pan (or leave it in to fry the chicken in — I do).

Pat the chicken dry with paper towels and season all over with salt and pepper.

Heat 1 tablespoon olive oil in the same frying pan over a high heat then when the pan is hot, add the chicken and leave without turning until browned on one side. Turn and brown the other side, then remove from the pan and set aside in a bowl.

Add the butter, remaining oil and garlic to the same pan and stir over a medium heat for a couple of minutes. Add the mushrooms, wine, thyme and lemon zest, turn up the heat and let the wine bubble rapidly for 30 seconds to evaporate the alcohol.

Shred the chicken into chunks and add back to the pan along with the cooked bacon, reduced chicken stock, cream, Parmesan and cornflour mixture. Simmer for about 10 minutes, or until the sauce has thickened and the chicken is cooked through. Add the spinach and cook for another couple of minutes until just wilted. Season to taste with salt, if needed, and pepper, and stir through the parsley and basil.

Cook the pasta in boiling salted water, in your largest saucepan, according to packet directions (or until al dente).

Toss through the drained pasta, with extra Parmesan and herbs if you like.