The first step is to fry up the bacon. Add your bacon strips to the skillet and fry until crispy. Grab a plate, and cover with a paper towel, and place cooked bacon on top to dab off grease. Cut bacon into 1 inch pieces.
Dry your chicken with a paper towel, and season with a little salt, pepper and some garlic powder.
Heat some olive oil in a large skillet, and add your seasoned chicken breasts to the pan. Cook on a medium high heat for around 5 minutes, and turn to cook the other side. Total cooking time should be about 8-10 minutes, or until chicken is nicely browned.
Once cooked, remove chicken from the skillet and slice it up.
Add some butter to the skillet, and wait for it to melt. Throw in your chopped garlic and cook until fragrant for about 2 minutes.
Pour in your tomatoes, and cook for a further 3 minutes on a medium high heat until they begin to juice up. Then, add your fresh spinach and cook.
Turn the heat down a little, and season the ingredients in the skillet with Italian seasoning, paprika, salt and crushed red pepper.
Pour in the heavy cream, and stir in a little parmesan cheese slowly. Keep adding more and allowing the cheese to melt into the cream.
Bring a large pot of water to the boil and pour in your penne pasta. Cook the pasta in accordance with package directions and drain when done.
Add your sliced chicken, pasta and bacon together in the skillet and stir until fully coated in the sauce.
Once mixed, you can serve the dish up with a little parmesan cheese on top, parsley, and garnish with a few red pepper flakes.