Bring a large saucepan of water to the boil with ½ tsp salt. Peel and grate the garlic (or use a garlic press). 

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper. Stir-fry until browned all over, 5-6 mins.

Add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.

Meanwhile, finely chop the chives (use scissors if easier). Halve the baby plum tomatoes.

Drain and tear the mozzarella.

In medium bowl, combine the pesto, a pinch of sugar and the olive oil for the dressing (see pantry for amount).

Add the tomatoes and mozzarella to the bowl, season with salt and pepper and toss to coat. Set aside for later.

Once golden, add the garlic to the pan with the chicken and bacon and stir-fry until fragrant, 30 secs.

Pour in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount), stirring to combine.

Bring the sauce to the boil, then turn the heat down and simmer until thickened slightly, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.

Once the sauce has thickened, stir in the cooked pasta, butter (see pantry for amount) and half the Parmigiano Reggiano.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick, then remove from the heat.

When everything's ready, add the rocket leaves to the tomato bowl. Toss to coat in the dressing. 

Share your ultimate creamy linguine alfredo between your bowls and sprinkle over the chives and remaining Parmigiano Reggiano.

Serve your pesto tomato-rocket salad on the side to finish.