Pat the chicken dry and season both sides with sweet paprika, sea salt flakes and half of the cracked black pepper.

Warm the olive oil in a large, heavy frying pan over medium–high heat. Add the chicken and cook for about 6–8 minutes, turning once, until the exterior is golden and the meat is cooked through.

Transfer the chicken to a board and slice into thin strips; set aside while you finish the sauce.

Using the same pan, add the bacon and fry for roughly 2 minutes or until it becomes crisp. If there’s excess fat, spoon some out, leaving enough to flavor the sauce.

Stir in the butter; once melted, add the diced onion and chopped garlic. Cook, stirring, for about 2 minutes until the onion softens.

While the sauce builds, boil the fettuccine according to the package directions but stop 1 minute earlier than stated so it finishes cooking in the sauce. Before draining, ladle out 1/2 cup (125 ml) of the pasta cooking water and set aside.

Add the sliced mushrooms to the pan with the bacon and cook, stirring, for 3–4 minutes until they soften and release their juices.

Pour in the thickened cream, add the reserved pasta water, sprinkle in the chicken stock powder and the remaining cracked black pepper. Simmer for about 2 minutes until the sauce slightly thickens.

Take the pan off the heat, stir through the grated Parmesan, then add the drained pasta and sliced chicken. Toss everything together until the pasta is evenly coated and the chicken is warmed through.

Serve immediately with extra grated Parmesan and a sprinkle of chopped parsley.