Start by bringing a large pot of salted water to the boil. While the water is coming to the boil fry the bacon in a non-stick frying pan without any oil fat over a medium to high heat until cooked through and crispy. Place in a bowl lined with kitchen towel to absorb the bacon fat.
In the same pan add the olive oil and fry the chicken for about 5 to 8 minutes until just cooked through. At this point add the pasta to the boiling water and cook for ten minutes.
In the pan with the chicken add the onion, plum tomatoes and garlic and cook for a further 2 minutes. Add the seasoning and paprika and cook for a further minute.
Add the cream and milk and cook for 2 to 3 minutes by which point the pasta would be cooked. Add the pasta to the creamy sauce along with the bacon and peas and cook for a further minute. Remove from the heat and stir in the parmesan and season to your liking with salt and pepper.
Serve in bowls with a side of dressed green leaves and garlic bread.