2 T olive oil
1 ½ pounds chicken breasts
6 slices bacon, cooked + chopped
4 cloves garlic, minced
2 cups cherry tomatoes, halved
1/2 cup heavy cream
1/3 cup freshly grated Parmesan
3 cups packed baby spinach
½ cup reserved pasta water
Freshly torn basil, for garnish
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until golden on both sides and cooked through. Remove to cutting board. In same skillet, cook bacon over medium heat until crispy. Removed and chop. Add garlic and tomatoes to the pan and cook over medium heat until fragrant and slightly softened, and then add heavy cream, Parmesan, and 1/2 cup of reserved pasta water. Simmer until slightly reduced, about 3 minutes. Add spinach and cook until wilted. Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined.
