Chicken Bacon Spinach Penne

Key Ingredients:
Penne Pasta: Penne is perfect for capturing the creamy sauce, but feel free to use other pasta shapes like rigatoni or fusilli if you prefer.
Chicken Breast: For the best texture, cut the chicken into uniform bite-sized pieces so they cook evenly. You could also use chicken thighs for a richer flavor.
Bacon: The crispy bacon adds a savory, smoky element. To save time, you could use pre-cooked bacon or bacon bits, though fresh-cooked bacon will give the best flavor.

Spinach: Fresh spinach adds color and a mild earthiness. Chop it finely so it integrates smoothly into the sauce. Baby spinach is ideal, but regular spinach will work as well.
Heavy Cream and Parmesan Cheese: These create the creamy Alfredo sauce. For a lighter option, substitute half-and-half for the heavy cream, though the sauce will be a bit thinner.
Chicken Broth: Adds depth to the sauce and helps balance the creaminess. Low-sodium broth is best for controlling saltiness.

Instructions:

1. Cook the Pasta
   Boil the Penne: Start by cooking the penne pasta in a large pot of salted boiling water until al dente (still a bit firm). This typically takes about 10-12 minutes, depending on the package instructions.
   Drain and Set Aside: Once cooked, drain the pasta and set it aside. Toss lightly with olive oil to prevent sticking, if desired.
2. Cook the Chicken
   Prepare the Chicken: While the pasta cooks, heat a large skillet over medium-high heat and add a bit of oil if needed.
   Season and Cook: Add the bite-sized chicken pieces and season with salt and pepper. Cook for 6-8 minutes, turning occasionally, until golden-brown and cooked through.
   Remove and Set Aside: Transfer the cooked chicken to a plate and set aside.
3. Prepare the Bacon
   Cook the Bacon: In the same skillet, cook the bacon slices until crispy (about 5-7 minutes). Drain some of the fat if necessary, leaving just enough for flavor.
   Crumble and Set Aside: Remove the bacon, crumble into small pieces, and set aside for later.

4. Sauté Garlic and Spinach
   Sauté the Garlic: Using the bacon fat in the skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
   Add Spinach: Add the chopped spinach and cook for 2-3 minutes until wilted and reduced in volume.
5. Add Cherry Tomatoes
   Incorporate Tomatoes: Add the halved cherry tomatoes and cook for 2-3 minutes until softened and starting to release their juices.
6. Make the Alfredo Sauce
   Combine Liquids: Pour in the heavy cream and chicken broth. Bring the mixture to a simmer over medium heat, stirring occasionally.
   Add Cheese and Butter: Once simmering, add the grated Parmesan cheese and stir until melted and the sauce is smooth. Then add the butter, stirring until fully incorporated.
   Season: Taste and adjust seasoning with salt and black pepper, as needed.

7. Combine Ingredients
   Add Pasta and Chicken: Add the cooked penne pasta, chicken, and crumbled bacon to the skillet. Toss everything to coat the pasta and evenly distribute the ingredients.
   Heat Through: Let it cook for an additional 2-3 minutes until heated through.
8. Garnish and Serve
   Garnish: Garnish with fresh basil or parsley for added flavor and color, if desired.
   Serve: Serve hot, either directly from the skillet or transferred to a serving dish. Pair with garlic bread or a green salad for a complete meal.