Preheat the oven to 220C/425F/Gas 7.
For the chicken, stuff the chicken thigh with the cheese slices and season with salt and freshly ground black pepper.
Wrap the chicken in bacon rashers. Secure with a wooden skewer.
Heat the olive oil in an ovenproof frying pan, add the chicken and cook until it is brown on all sides. Place the frying pan into the oven and cook for 12 minutes, or until the chicken is cooked through.
For the pasta, put the cream and garlic into a saucepan and bring to the boil. As soon as it boils, remove from the heat, stir in the herbs and season, to taste, with salt and freshly ground black pepper. Add the cooked pasta and stir well.
For the broccoli, heat the olive oil and butter in a frying pan, add the broccoli and a splash of water and sauté for three minutes.
To serve, pile the pasta onto a serving plate or bowl, slice the chicken thigh into 3-4 vertical slices and place on top of the pasta. Serve with the sautéed broccoli on the side.