Add the chili rub, garlic/shallots and cook until soft.
Add the wine and cook until reduced by half.
Add the chicken stock and bring to a simmer.
Add the heavy cream, milk, salt and pepper and bring to a simmer. With a mixer running on medium speed, add the roux, cheese and basil. (Make sure to add the roux a little at a time so that it will fully incorporate into the sauce.)
Chill until use.
Heat sauté pan and add olive oil.
Add bacon and chicken and cook until hot.
Add sauce and mix well.
Add pasta and mix well.
Cook until fully heated.
Place in serving dishes and top with tomatoes and green onions.