In a large skillet over medium heat, add your bacon strips and cook them until crispy, which should take about 6–8 minutes. Once cooked, remove the bacon from the skillet and let it drain on paper towels. Once cooled, chop it into bite-sized pieces, setting it aside while keeping the bacon grease in the skillet for added flavor later.

Using the same skillet with the bacon grease, add olive oil if needed and season the chicken breasts with salt, pepper, and garlic powder. Sear for about 4 minutes on each side or until the chicken is golden brown and fully cooked, reaching an internal temperature of 165°F. Remove the chicken from the skillet, let it rest for a minute, and then slice it into strips.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant but not browned. Stir in the diced tomatoes and fresh spinach, cooking them together until the spinach wilts, which should take around 2-3 minutes.

Once the spinach has wilted, add paprika, Italian seasoning, crushed red pepper flakes, and a pinch of salt to the skillet. Gradually pour in the heavy cream while stirring continuously. Cook for about 3-4 minutes until the sauce is heated through, then fold in the grated Parmesan cheese until melted and smooth.

While preparing the sauce, bring a separate large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, usually around 10–12 minutes. Once done, drain the pasta in a colander but do not rinse; reserve about 1 cup of pasta water.

Add the sliced chicken, crispy bacon, and cooked penne pasta to the creamy sauce in the skillet. Toss for about 2-3 minutes over low heat, ensuring everything is evenly coated with the sauce. If the sauce is too thick, add a splash of reserved pasta water.

Remove the skillet from heat and stir in freshly chopped parsley. Plate the creamy chicken pasta, garnishing each serving with extra Parmesan cheese and a sprinkle of red pepper flakes if desired.