Ingredients:

8 oz penne pasta

4 slices bacon, chopped

1 lb chicken breast, diced

1 tbsp olive oil

3 garlic cloves, minced

1 cup cherry tomatoes, halved

2 cups fresh spinach

1 cup heavy cream

½ cup Parmesan cheese, grated

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Directions:

Cook penne pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon grease in the skillet.

Add diced chicken to the skillet, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the skillet.

In the same skillet, add olive oil, minced garlic, and cherry tomatoes. Cook for 2-3 minutes until the tomatoes start to soften.

Stir in heavy cream and Parmesan cheese, bringing the sauce to a gentle simmer.

Add fresh spinach and cook until wilted. Return the cooked chicken and bacon to the skillet, and toss in the cooked pasta.

Garnish with fresh parsley and extra Parmesan before serving.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4 | Calories: 550 kcal