In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.

In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.

Add the garlic and cook until softened.

Add spinach and tomatoes and cook until the spinach is wilted.

Add the cream, Parmesan, an red pepper flakes and bring to a boil.

Add the penne and bacon, and stir until fully coated in sauce.

Serve with parsley, Parmesan, and red pepper flakes, if desired.

Enjoy!