My ex-girlfriend's allergic to big doses of tomato so when I cooked for her, I did a lot of cream and cheese-based sauces. I think this variation won for her and I'd have to agree, so I guess it must be good!
Heat the oil in a large saucepan over a medium heat and fry the chicken for about 6 minutes or until it is all cooked through. Scatter in the bacon lardons and continue to cook for a further 3 minutes, stirring continuously.
Pour in the wine and cook for another 3 minutes to allow the alcohol to evaporate.
Pour in the cream, then stir in the chives and the cheese, lower the heat and simmer for 15 minutes, stirring occasionally. Season with salt and pepper.
Meanwhile cook the pasta in a large saucepan of boiling water until al dente. Drain and tip back into the same pan.
Pour in the sauce and stir over a low heat for 30 seconds, making sure the pasta is fully coated in the sauce. Serve immediately.