Ultimate Creamy Chicken and Bacon Rigatoni Bake

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken 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 pan 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 melt in the butter (see pantry for amount).
Once melted, stir in the garlic and cook for 1 min, then stir in the flour (see pantry for amount).
Cook until it forms a paste, 1-2 mins - you've made a roux!

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

Grill your pasta bake until golden and crispy, 6-8 mins.
Meanwhile, pour the boiled water into the (now empty) saucepan with 1/2 tsp salt on high heat.
Bring back to the boil, then add the broccoli and cook until just tender, 3-5 mins.
Once cooked, drain in a colander, then return to the saucepan. Drizzle with a little oil and season with salt and pepper if you'd like.