1.5 c heavy cream
½ c Parmesan cheese, shredded
5 tomatoes (medium, chopped in large cubes)
2 tbsp olive oil
5 garlic cloves, minced
1 tsp paprika
1 pound chicken (skinless, boneless chicken breasts or tenderloins)
6 bacon strips, cooked, drained of fat, and chopped
3 c fresh spinach or 1 c cooked spinach
1 tsp Italian seasoning (thyme, oregano, basil – combined)
10 ounces penne pasta (for a gluten-free version, use gluten-free brown-rice penne)
¼ tsp red pepper flakes, crushed
salt to taste
½ c Parmesan cheese, shredded, for serving
Place a large skillet on the stove and turn the heat to medium-high.
Add 2 tbsp of olive oil and allow it to become hot.
Add the chicken, then sear one side for about 4 minutes. Sprinkle salt, paprika, and Italian seasoning over the raw part.
Flip the chicken and cook the other side for another 3 minutes. Flip again until cooked well.
Transfer the chicken onto a clean plate, then cover.
In the empty skillet, add heavy cream and allow it to boil.
Add the shredded Parmesan cheese and stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
Turn the heat down to low, then simmer for about 2 minutes or until the cheese has melted completely.
Add garlic, crushed red pepper, tomato slices, and fresh spinach. Stir and cook until the spinach is wilted completely.
Add 1/2 of the bacon and 1/3 of the chicken, then toss until well coated by the delicious sauce. Remove the skillet from the stove.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and cook until al dente. Drain.
Add the drained pasta into the sauce, then toss until well coated.
Place the skillet back on the stove over low heat for about a minute or two.
Spoon onto serving plates.
Top each serving with the rest of the bacon and chicken.
Sprinkle a generous amount of shredded Parmesan cheese on top.
Serve and enjoy!