Boil the penne pasta in a large pot of salted boiling water until al dente, about 10-12 minutes. Drain and set aside.

In a large skillet over medium-high heat, cook the chicken pieces with salt and pepper for 6-8 minutes until golden-brown and they reach 165°F. Transfer to a plate and set aside.

In the same skillet, cook bacon slices until crispy. Drain some of the fat if necessary, leaving a small amount for flavor. Remove bacon, crumble, and set aside.

Using the bacon fat, sauté minced garlic for 1 minute, then add chopped spinach and cook for 2-3 minutes until wilted.

Add the cherry tomatoes to the skillet and cook for 2-3 minutes until softened.

Pour in heavy cream and chicken broth, bringing to a simmer. Add Parmesan cheese, stirring until melted and smooth, then stir in butter.

Add cooked pasta, chicken, and crumbled bacon to the skillet. Toss to coat everything in the sauce and cook for an additional 2-3 minutes.

Garnish with fresh basil or parsley, if desired. Serve hot and enjoy!