Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook until just al dente, about 1 minute less than the package instructions. Once cooked, reserve 1 cup of the starchy pasta water, then drain the rest and set aside to cool slightly.

In a large skillet over medium heat, cook the chopped bacon until it becomes crispy and golden, about 6–8 minutes. Remove the bacon from the skillet and set it aside, leaving about 1–2 tablespoons of the rendered bacon fat in the pan for added flavor in the next step.

Season the bite-sized pieces of chicken breast with salt, pepper, and Italian seasoning. Add the chicken to the same skillet over medium heat and cook for approximately 6–7 minutes, until golden brown and fully cooked through. Transfer the cooked chicken to a plate and cover it to keep warm.

In the same skillet, add the finely chopped onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant. Then, toss in the fresh spinach and stir continuously until it wilts down, which should take another 2 minutes.

Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer over medium heat, then whisk in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy.

Return the cooked chicken and crispy bacon back into the skillet with the sauce. Add the drained penne pasta and gently fold everything together to ensure that each piece is well coated in the creamy sauce. Adjust the seasoning as necessary.

Spoon the Chicken Bacon Spinach Penne onto plates and garnish with extra Parmesan cheese or fresh parsley if desired.