1. Cook the Pasta:

• Bring a large pot of salted water to a rolling boil.
• Add the penne pasta and cook until al dente, following the package instructions.
• Drain and set the pasta aside, reserving ½ cup of the pasta water to adjust the sauce later if needed.

2. Cook the Bacon:

• Heat a skillet over medium heat and cook the bacon strips until they are crispy and golden, about 5–7 minutes.
• Remove the bacon and place it on a plate lined with paper towels to absorb excess grease. Once cooled, crumble the bacon into small pieces.

3. Cook the Chicken:

• Season the chicken breasts with salt, pepper, and garlic powder.
• In the same skillet, add 2 tablespoons of olive oil and cook the chicken over medium-high heat for 5–7 minutes on each side, until golden brown and fully cooked.
• Remove the chicken, let it rest for a few minutes, and slice it into bite-sized pieces.

4. Prepare the Sauce:

• In the same skillet, melt 1 tablespoon of butter over medium heat.
• Add the minced garlic and sauté for about 1 minute until fragrant.
• Toss in the diced tomatoes and cook for 3 minutes, stirring occasionally, until they soften.
• Add the spinach and cook until wilted, about 2 minutes.
• Stir in the paprika, Italian seasoning, crushed red pepper flakes, and salt.

5. Create the Creamy Sauce:

• Pour in the heavy cream and stir until the mixture starts to simmer gently.
• Add the shredded Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes smooth and creamy.
• If the sauce is too thick, use a splash of reserved pasta water to loosen it.

6. Combine the Ingredients:

• Add the cooked pasta, chicken, and crumbled bacon to the skillet.
• Toss everything together until the pasta is well-coated in the sauce, and the chicken and bacon are evenly distributed.

7. Serve:

• Transfer the pasta to a serving dish. Garnish with extra Parmesan cheese and freshly chopped parsley.
• Serve immediately and enjoy this flavorful, creamy pasta!