1
Preheat the grill to high heat. Place the bacon strips on a foil‑lined tray and grill for 5 minutes on each side until crispy. Let cool, then coarsely chop.
2
Heat the oil in a large pot or deep skillet over high heat. Season the chicken, then sear on both sides until golden. Sprinkle oregano and add garlic, stir for another minute. Add the broth cube and pour in 250 ml water.
3
Bring to a gentle boil, cover and reduce heat to medium‑low. Cook until the chicken is tender, about 15‑20 minutes, adding water if needed. Transfer chicken to a board with tongs, shred with two forks. Return shredded chicken to the pot with the sauce.
4
Stir the flour into the remaining juices in the pot, increase heat and constantly stir until a smooth paste forms that clings to the chicken. Add 500 ml water and the cream, then bring to a boil and simmer, stirring occasionally, 8‑10 minutes, or until the sauce thickens.
5
Meanwhile, cook the pasta in a large pot of boiling salted water for about 10 minutes until al dente. Drain.
6
Add most of the parmesan, mustard, spinach and half the chopped bacon to the sauce, then season to taste if needed. Stir until the spinach wilts, then add the cooked pasta.
7
Pour the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and spread them on top together with the tomatoes and the remaining chopped bacon. The unbaked dish can be frozen for up to two months (see below).
8
To cook immediately, preheat the oven to 200 °C (180 °C with convection/gas 6). Bake for 35‑40 minutes until the top is golden and crisp and the sauce bubbles.

Source: bbcgoodfood.com

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