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Heat a large, deep non-stick frying pan over a medium heat. Add the bacon lardons and cook until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
Add the diced onion until softened. Stir in the chopped garlic and cook for 30 seconds.
Pour in the chicken stock and 400ml of the milk, then stir in the Worcestershire sauce, Dijon mustard (if using), salt & black pepper.
Add the dried macaroni and stir well to combine. Cover with a lid and cook for 12-15 minutes stirring every few minutes, until the pasta is almost tender.
Season the diced chicken with the smoked paprika, salt and black pepper. Fry the chicken until cooked through
Once the pasta is cooked, stir through the cream cheese until melted. Add the garlic & onion granules, and smoked paprika, then stir through the remaining milk and half the cheeses. If it thickens too much just loosen with a dash of water.
Fold through the cooked chicken and ⅔ of the bacon.
Sprinkle over the remaining cheese cover until melted. Finish with the remaining bacon and parsley before serving.