Cook pasta in a large saucepan pan of boiling salted water for 8 - 12 minutes or until al dente, adding chopped kale during last 30 seconds of cooking time. Drain. Return to pan.
Meanwhile, heat oil in a medium frying pan over medium-high heat. Add chicken and bacon. Cook, stirring occasionally, for 5 minutes or until chicken is browned and cooked through.
Add garlic, milk, stock cube and parmesan. Bring to a simmer over medium heat, stirring. Remove from heat. Add egg yolks and stir well. Cook over medium-low heat for 1 minute or until thickened slightly. Add chicken mixture to pasta and toss to combine. Top with extra parmesan cheese, chives and freshly ground pepper and serve.