Creamy Spinach Pasta with Chicken and Bacon

In a large pot, bring water to a boil, add penne pasta and cook according to package instructions. Drain the pasta, but do not rinse. Set aside.

Shred 2 cups of rotisserie chicken and set aside. Roughly chop 6 slices of pre-cooked bacon.

In a large deep 12-inch skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and cook for 1 minute, until fragrant. Add fresh spinach and cook until it wilts, about 2-3 minutes.

Pour 1 cup of heavy cream into the skillet with spinach and garlic, and bring the mixture to a boil. Add 1 teaspoon of paprika, 1 teaspoon of Italian seasoning, salt and pepper to taste; then reduce heat and let it simmer.

Slowly add 1 1/2 cups of grated Parmesan cheese into the sauce, stirring until the cheese melts and the sauce thickens.

Add shredded chicken and chopped bacon to the sauce, stirring to combine. Taste the sauce and adjust seasoning with salt and pepper as needed.

Add the cooked penne pasta to the skillet, and stir until the pasta is fully coated in sauce.

Serve the pasta in bowls and sprinkle with additional grated Parmesan cheese, if desired.