For the pasta with chicken
Season the chicken with salt and pepper on both sides.
Heat a pot over high heat, add half the olive oil and sauté the chicken until both sides turn golden brown.
Remove the chicken, add the remaining olive oil and sauté the mushrooms until they are nicely colored.
Drop in the bacon, the onions and the leeks, lower the heat and cook until softened.
Add the garlic and cook until fragrant, then pour in the wine and let it evaporate.
Pour in the chicken stock, bring to boil, season with salt and lower the heat.
Return the chicken to the pot, making sure it is almost covered by the broth.
Cover the pot with a lid and simmer at very low heat until the chicken softens.
Once the chicken is cooked, add the cream and simmer for another 4-5 minutes.
Stir in the pasta, the herbs, the parmesan, the butter and the truffle oil.
Season with salt if needed.