Chicken and Bacon Pasta Bake

Preheat the oven to 180C/350F (160C fan). Lightly grease a 23 x 33 cm baking dish.

Bring a large pot of water to a boil and season it with 2 tsp salt. Cook the rigatoni until just al dente according to the package directions, then drain and set aside.

In a bowl, toss the chicken thighs with kosher salt, black pepper, garlic powder, and Italian herb mix until evenly coated.

Place the bacon in a large cold skillet, then set it over medium-high heat. Cook until the bacon is lightly crisp and the fat has rendered, then transfer it to paper towels. When cool enough to handle, chop into small pieces.

If needed, add enough olive oil to the skillet so there is about 1 tbsp fat in the pan. Increase the heat to high and cook the chicken for about 3 minutes, just until lightly browned on the outside but not fully cooked through. Transfer to a bowl.