1. Preheat the oven to 180°C.

2. Lightly season the chicken breasts with salt and pepper.

3. Slice each chicken breast horizontally to create a pocket.

4. Place a slice of bacon and some grated cheddar cheese into each pocket.

5. Fold the chicken breasts back together and secure with toothpicks.

6. Heat some oil in a pan and sear the stuffed chicken breasts until golden brown on both sides.

7. Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for about 20 minutes, or until cooked through.

8. Meanwhile, cook the pasta according to package instructions.

9. Peel and thinly slice the carrots. Peel and dice the potatoes.

10. Heat some oil in a separate pan and add the carrots, potatoes, diced onion, and garlic paste. Sauté over medium heat for about 10 minutes, until the vegetables are tender.

11. Slice the serrano peppers into thin rounds.

12. Remove the baked chicken breasts from the oven and remove the toothpicks.

13. Drain the pasta and arrange it on a plate together with the sautéed vegetables and serrano pepper slices.

14. Place the stuffed chicken breasts on top of the pasta and garnish with fresh cherry tomatoes and grated parmesan cheese.

15. Season with salt, pepper, and spices to taste.

16. Serve and enjoy!