A delightful pasta dish combining tender chicken, crispy bacon, and fresh spinach in a creamy garlic tomato sauce.
Cook the penne pasta in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat olive oil in a frying pan and cook the diced chicken breast until golden and cooked through. Remove and set aside.
Cut the chicken into even-sized pieces for uniform cooking.
In the same pan, cook the bacon until crispy. Remove and set aside.
Use a paper towel to blot excess grease from the bacon for a less oily dish.
Sauté the chopped onion and minced garlic in the pan until fragrant and softened.
Cook on medium heat to avoid burning the garlic.
Add the diced tomatoes and chicken stock to the pan, and let it simmer for a few minutes.
Crush the tomatoes slightly with the back of the spoon for a smoother sauce.
Stir in the cream and grated Parmesan cheese, allowing it to melt and combine into a creamy sauce.
Keep stirring to prevent the cheese from clumping.
Return the chicken and bacon to the pan, mixing them into the sauce.
Ensure the chicken and bacon are evenly coated with the sauce.
Add the cooked pasta to the pan, tossing it to coat with the sauce.
Add a splash of reserved pasta water if the sauce is too thick.
Stir in the fresh spinach and let it wilt from the residual heat.
Turn off the heat before adding the spinach to retain its vibrant color.
Season with salt and pepper to taste, and serve hot.
Garnish with extra Parmesan cheese for a finishing touch.
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