Chicken: Season 2 chicken thighs with ½ tsp salt and ½ tsp pepper. Heat a large pan to medium-high heat and add 1 tbs olive oil. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and slice.

Pasta: Bring a large pot of salted water to a boil and cook 200g fettuccine as per packet instructions. Reserve ½ cup pasta water before draining.

Sauce: Slice 150g bacon and add to the pan. Cook for 2-3 minutes until crispy. Slice ½ leek into rings and dice 200g mushrooms and add to the pan. Cook for 3-4 minutes until softened. Add 2 tsp crushed garlic, 1 tsp mixed herbs and season with ½ tsp salt and ½ tsp pepper. Pour in ½ cup white wine (if using) and let reduce for 2 minutes. Add 1 cup cream and let simmer for 3-4 minutes until the sauce thickens slightly.

Finish: Add the drained fettuccine to the sauce and toss to coat, adding a splash of pasta water if needed to loosen. Add the sliced chicken back in and mix everything together.

Serve: Plate up and top with parmesan.