Creamy Chicken Leek Einkorn Fusilli Pasta

Preheat the oven to 350°F / 180°C conventional. Set out a baking dish large enough for the pasta and sauce. Cube the chicken, chop and thoroughly wash the leek, cut the bacon into pieces, crush the garlic and drain the corn.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes, turning until browned. Transfer to a plate.
Add the leek, bacon and garlic to the same pan. Cook for approximately 3 minutes, stirring, until the leek softens. Reduce the heat if the garlic starts browning too quickly.
Return the chicken to the pan and add the chicken stock. Simmer for approximately 5 minutes, or until the chicken is fully cooked. Larger pieces may need longer.
Reduce the heat to low and gently stir in the sour cream, drained corn and chives. Keep the mixture warm without boiling vigorously.
Bring a large pot of water to the boil and add the Fusili, checking for al dente at 2–3 minutes. Drain and transfer the einkorn fusilli to the baking dish
Add the creamy chicken mixture and fold together gently, keeping those delicate spirals intact.
Sprinkle the shredded cheese over the top. Bake for approximately 30 minutes, until hot and bubbling with a golden cheese topping.
Remove from the oven Allow to stand briefly before serving.