• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook fusilli in the boiling water, until ‘al dente’, 11 minutes.
• Reserve some pasta water(see ingredients). Drain fusilli, then return to saucepan with a drizzle of olive oil.

TIP: ‘Al dente’, pasta is cooked through but still slightly firm in the centre. 

• Meanwhile, cut chicken breast into 2cm chunks. Season to taste with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. 

• Return frying pan to medium-high heat with a drizzle of olive oil. 

• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a paper towel-lined plate.

Little cooks: Take the lead by seasoning the chicken!

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook sliced mushrooms, until browned and softened, 6-8 minutes.
• Add garlic paste and cook, stirring until fragrant, 1 minute.
• Add light cooking cream, a pinch of salt and the reserved pasta water. Simmer until slightly thickened, 2-3 minutes.
• Stir in cooked fusilli, chicken and half the Parmesan cheese, tossing well to combine. Season to taste. 

• Divide creamy chicken and mushroom fusilli between bowls.
• Sprinkle with remaining Parmesan cheese to serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to this recipe, roughly chop roasted almonds. Top pasta with basil pesto and almonds. Tear over parsley to serve.

Little cooks: Add the finishing touch by sprinkling over the cheese!