6 Bacon Strips
2 Tbsp. Olive Oil
2 Lg. Chicken Breast, Boneless, Skinless
Lawry’s Season Salt, To-Taste
Ground Pepper, To-Taste
1 Tsp Garlic Powder
1 Tbsp. Butter
3 Cloves Garlic, Minced
10 Lg. Cherry Tomatoes, Diced
3 Cups Spinach, Fresh
1-1/2 Tsp. Paprika
¼ Tsp. Crushed Red Pepper Flakes
½ Tsp. Salt
1.5 Cups Heavy Cream
1 Cup Parmesan Cheese Shredded
6-8 oz. Penne Pasta
1 Tbsp. Parsley


  1. Fry the bacon strips in a large skillet and cook until crispy.  Transfer bacon to a paper towel-lined plate to absorb grease.  Drain all but 1 Tbsp of grease from pan.  Chop bacon into 1” pieces.
  2. Paper towel dry the chicken breast, slice in half and season with salt, pepper and garlic powder on each side.  Then set aside.
  3. Add the chicken breasts to the bacon grease (or 2 Tbsp of Oil) and cook on each side on medium high heat for about 4 minutes each side until reaching 165 degrees.  Remove from pan and set on cutting board to slice in 1” pieces.
  4. Add butter to the hot pan and let it melt, then add the minced garlic and cook for 1 to 2 minutes until fragrant.
  5. Add the diced tomatoes to the pan and cook for 3 minutes until they release their juices.  Add the fresh spinach and cook until it wilts.
  6. Reduce the heat and season with paprika, crushed red pepper flakes and salt.  Mix.
  7. PASTA:  In a large pot of water cook your pasta accordingly to package directions for al dente.  Drain, but do not rinse.
  8. Next add the heavy cream to your skillet mixture, then slowly add the Parmesan cheese until the cheese melts and the sauce becomes creamy in texture.
  9. Add the sliced chicken, bacon and pasta to the skillet.  Add chopped parsley. Stir until fully coated in sauce. 
  10. Taste and season with salt and pepper, to-taste.
  11. Serve in a bowl with additional Parmesan Cheese for topping.