black pepper
Cook your pasta according to instructions. Drain and toss it in a little olive oil to avoid it sticking together.
Pre-heat your oven to 180C. In a pan, heat olive oil. Add chopped bacon and onion. Cook it together. You don’t need the bacon to be crispy.
When onion has soften, add the chicken chunks. Brown them on all sides. Add the grated garlic, if you added it earlier, you could burn it.

Add the mushrooms and cooked pasta to the onions. Toss it together. Season with salt and pepper.
To make sauce, melt the butter, when butter has melted add the flour, stir until you no longer see any raw flour.
Mix the milk and cream together. Add it to the flour roux a little at a time, stirring each time.
When you have gradually add all the milk and cream and you have a thick sauce, add the cheeses. Stir until it has melted.
Spoon 3/4 of the sauce into the rotini and toss everything together.
Transfer the rotini to a baking dish. Pour the rest of the sauce on top and cover with shredded mozarella cheese.
Bake for about 20 mins till it bubbles on top. Or you can turn on the top grill for some charred bubbles.

Enjoy!