1. In a large pan, cook the bacon until crispy. Remove from the pan and set aside.

2. In the same pan, add the diced onion and cook until softened.

3. Add the boneless chicken pieces to the pan and cook until browned on all sides.

4. Add the button mushrooms and cook until they release their moisture.

5. Pour in the double cream and stir well to combine. Simmer for a few minutes until the sauce thickens slightly.

6. Cook the pasta according to package instructions until al dente. Drain well.

7. Add the cooked pasta to the pan with the creamy chicken and mushroom sauce. Toss well to coat the pasta with sauce.

8. Crumble the cooked bacon over the top of the pasta before serving.

9. Serve hot and enjoy!