Chicken & Bacon Pasta with Spinach and Sundried Tomatoes

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place the chicken breasts on the parchment paper lined baking sheet. Combine the paprika, Italian seasoning, and salt in a bowl. Season the chicken breasts with the seasoning blend. Drizzle 1 tablespoon olive oil over all the chicken.

Bake in the oven for about 40 minutes or until a thermometer inserted in the chicken breasts reaches 165 degrees F. Allow to rest.

Increase the oven temperature to 450 degrees F.

Line another baking sheet with parchment paper. Place the bacon slices on it. Bake for 10 to 15 minutes or until the bacon is cooked and slightly crispy. Do not overcook. Chop the bacon into ½-inch pieces.

Meanwhile, bring a large pot of water to boil, add the pasta and cook it according to instructions. Do not overcook. You want the pasta to have a little bite to it (al dente). Drain the pasta, rinse with cold water and drain again.

In a large skillet, over medium-low heat, add the remaining 1 tablespoon oil. Add the spinach and garlic. Cook for 3 to 4 minutes or until spinach begins to wilt. Add the sundried tomatoes and half the chopped bacon. Add the half and half. Reduce the heat to low. Cook for 5 minutes. Add the shredded Parmesan cheese and cook for about another 5 minutes, stirring occasionally until the cheese melts and the sauce thickens.

Cut the chicken breasts into about ½-inch thick slices.

Add the chicken slices and pasta to the skillet with the sauce. Gently stir to coat the pasta and chicken in the sauce. Transfer the pasta to a serving dish. Garnish with the remaining bacon pieces.