Creamy Chicken and Bacon Rigatoni

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. Halfway through, add the bacon lardons to the chicken and stir-fry until golden, 4-5 mins. Once cooked, transfer the chicken and bacon to a plate. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. The chicken is cooked when no longer pink in the middle. Cook lardons thoroughly.

Pop the now empty frying pan back on medium-high and add the butter for the roux (see ingredients for amount). When the butter has melted, stir in the garlic and cook for 1 min, then stir in the flour. Cook until it forms a paste, 1-2 mins - you've made a roux!

Gradually stir in the water for the sauce (see ingredients for amount) and add the chicken stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir the creme fraiche and both cheeses into the sauce. Taste and season with salt and pepper if needed. Stir the pasta, chicken and bacon into the sauce and cook until piping hot, 1-2 mins, then transfer to a baking dish. Meanwhile, boil a half-full kettle.

Grill the pasta bake on the top shelf of the oven until golden and crispy, 6-8 mins. Meanwhile, pour the boiled water into the now empty large saucepan with 0.5 tsp salt and heat on high. Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan. Drizzle with a little oil and season with salt and pepper.