I think I might use creme fraiche, or just some double cream. Sounds very nice does that. I might use thinly-sliced pancetta, snipped up. Render it in a tablespoon of olive oil, fish out the bacon and set aside. Stir-fry the diced chicken breast for five minutes in the same pan then throw the bacon back in. Pour in a small glass of white wine and evaporate the alcohol. Turn down the heat and stir in the cream. A ribbon pasta seems to be inviting itself into that. I imagine that the chicken/bacon sauce may need loosening with a bit of pasta water, or maybe not (I always save a mugful just in case), and it would benefit from lashings of freshly-ground black pepper. I'd mix the pasta and sauce thoroughly, dish out into warm bowls and grate Parmesan on top. Comfort food! For an even richer variant, add a handful of chunks of Gorgonzola piccante after the wine stage, to melt in, then the cream. Works well with Dolcellatte or Gorgonzola dolce if you prefer a bit less cheesy bite.

As for the music, there are many riches among the works of Dvorák, Smetana and Janácek...if you play the Sinfonietta at full volume whilst making the dish, you'll drink twice as much "chef's treat" white wine!