Instructions:

1. Begin by cooking the rigatoni according to package instructions in a large pot of boiling salted water until al dente. Drain and set aside.

2. In a large frying pan or wok, heat 1 tablespoon of oil over medium heat. Add the diced smoked bacon and cook until browned and crispy, ensuring to cook until moisture has evaporated and bacon starts to caramelize. Remove the bacon from the pan and set it aside.

3. Season the diced chicken with salt, pepper, minced garlic, and dried oregano. Add the seasoned chicken to the same pan and cook until golden brown and cooked through. Remove the chicken from the pan and set it aside.

4. In the same pan, add the sliced garlic and cook for a couple of minutes until fragrant. Pour in the chicken stock and add the cream cheese. Whisk until the cream cheese is fully incorporated into the stock. Add the broccoli florets and cook for about 5 minutes until slightly tender.

5. Return the cooked chicken and bacon to the pan with the sauce. Add the cooked rigatoni pasta and stir until everything is well combined.

6. Sprinkle the grated Parmesan cheese over the pasta mixture and stir- this will thicken your sauce.

7. Finish the dish with a handful of chopped chives.

Serve immediately, garnished with additional Parmesan cheese if desired.