Season and air-fry the chicken

• Pound the chicken breast thin and rub it with BBQ seasoning, oregano and garlic granules.
• Air fry at 200 °C for 13 minutes, then lower to 180 °C for a further 2–3 minutes until cooked through.

Boil the pasta

• Cook the rigatoni in salted boiling water until al dente.
• Reserve some pasta water before draining.

Fry the onion, bacon and garlic

• Fry the onion and bacon in a frying pan for a couple of minutes.
• Add the garlic and cook for another minute.
• Stir in BBQ seasoning, oregano and onion granules and combine for another minute.

Build the sauce

• Mix the BBQ sauce and cream cheese into the pan.
• Loosen with the pasta water, adding it gradually in increments.

Combine and serve

• Drain the pasta and stir in most of the sauce along with the grated cheese until melted.
• Serve in bowls, top with the sliced chicken, the remaining sauce, parmesan and dried parsley.