In a frying pan cook off some pancetta bacon, remove from the pan. Cook the chicken, I usually use chicken thigh (bonless and skinless) cut into a size which is about the same as the pasta I am using. Cook the chicken over a relatively high heat. Remove the chicken and then add the onions, cook until softened. Now cook the mushrooms.
Whilst this chicken and mushrooms are cooking cook the pasta. I used fusilli (pasta twirls) and cooked until al dente.
Once the mushrooms are cooked, add back the pancetta and chicken, add some creme frache.
Mix the chicken mixture with the cooked pasta and a good handful of freshly grated parmesan and some freshly ground black pepper.
Serve.