Chicken Alfredo Penne

8 oz. penne pasta

1 lb. Bacon

3 tablespoons butter

3 garlic cloves, minced

4 small tomatoes, diced

5 oz. spinach
1 ½ teaspoon paprika

1 teaspoon garlic powder
1 teaspoon Italian Seasoning
¼ teaspoon crushed red pepper flakes
½ teaspoon salt
1.5 cup heavy cream (can use 3/4 cup heavy cream and 3/4 cup chicken broth if low on cream)
1 cup freshly shredded Parmesan cheese
1/2 rotisserie chicken, shredded

Cook Pasta according to package directions.

While water is coming to a boil for the pasta make bacon bits.  Cook bacon till crispy.  Lay on a paper towel lined plate.  

Add butter to the hot pan and once it melts, add garlic and cook for 1-2 minutes until fragrant.

Add tomatoes and cook for 3 minutes on medium high until tomatoes release their juices. Add fresh spinach and cook until it wilts.

Reduce the heat to low and season with paprika, garlic powder, Italian seasoning, crushed red pepper flakes and salt. Mix.

Next add heavy cream - you are still cooking on low heat. Once heavy cream is slightly simmering, slowly add Parmesan cheese. Once you add the cheese, stir on low simmer until smooth.

Toss with cooked pasta and chicken. 

Top each individual bowl with some cooked crumbled bacon.