12 oz. Penne (any pasta works)
4 Slices of Bacon, chopped
1 lb. chicken breast, cut into 1 inch pieces
3-4 Cloves of Garlic, minced
1 Shallot, finely chopped
4 Plum Tomatoes, Chopped
1 Cup Heavy Cream
5 Oz. Baby Spinach
1 Cup Parmesan Cheese
3 Tbsp. Fresh Basil
Salt
Freshly Ground Black Pepper
1 1/2 Tsp. Italian Seasoning
Pinch of Red Pepper Flakes
Bring a large pot of salted water to a boil and cook the fettuccine until al dente.
Meanwhile, in a skillet, cook the bacon until crispy, about 7-8 minutes. Transfer to a plate.
Sprinkle the chicken with salt, pepper, and 1 Tsp. Italian seasoning, on both sides and add to the same skillet in a single layer. Let the chicken cook until golden then flip and cook the other side until golden 8-10 minutes total. Transfer to a plate.
In the same skillet add the shallot, garlic, red pepper flakes, 1/2 tsp. Italian seasoning and a sprinkle of salt and pepper. Cook for 1-2 minutes then add the tomatoes and cream and let the mixture come to a simmer making sure to stir.
Once it is simmering add in the chicken, bacon, fettuccine, parmesan and toss until well combined. Taste and adjust seasoning if needed.
Top with Basil and additional parmesan cheese.
Serve and enjoy.