Tuscan Chicken Pasta

• 12 oz spaghetti
• 1 tbsp olive oil
• 3 chicken breasts
• 6 slices bacon
• 2 cloves garlic
• 2 cups diced tomatoes
• 3 cups baby spinach
• 1/2 cup heavy cream
• 1/3 cup freshly grated parmesan
• salt & pepper
• basil, for garnish

Cook pasta in large pot of salted boiling water. Drain, reserving 1 cup pasta water.

Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden and no longer pink inside; roughly 8 minutes per side.

Let the chicken rest for 10 minutes, then slice thinly.

The bacon phase

Cook bacon over medium heat in the same skillet until crispy, about 8 minutes.

Drain on a paper towel-lined plate, then chop. Pour off half of fat from skillet.

Add garlic, tomatoes, and spinach to skillet and cook over medium heat until fragrant and slightly wilted, about 2 minutes.

Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup of reserved pasta water. Simmer for about 5 minutes.

The combination phase

Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined.

For a looser sauce, stir in more reserved pasta water.

Garnish with basil before serving.