Heat the oven to 180°C, 160°C fan, gas 4.
Heat the oil in a heavy based frying pan, add the onions and cook gently for a few minutes to soften.
Stir in the chicken breasts and bacon and cook for 5 mins each side until lightly browned.
Meanwhile, heat a large pan of salted water to the boil, add the tagliatelle and cook according to packet instructions until ‘al dente’, tender yet still with a slight bite.
Add the mushrooms to the chicken, bacon and onion and cook for a few more minutes. Pour in the cream, mustard, herbs and seasoning, warm through and tip into a heatproof dish - add the al dente tagliatelle and stir until thoroughly mixed.
Sprinkle over the cheese and bake for 20 minutes until the chicken is cooked through and the cheese melted. Serve spoonfuls of the meaty creamy tagliatelle with a few sage leaves and garlic bread, if you like.
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