Step 1

Cut the chicken breast into small bite-size pieces. Toss with a generous pinch of salt, freshly cracked black pepper, and the Italian seasoning. Set aside for 10 minutes.

Step 2

Chop the bacon into small 1/2" pieces.

Step 3

Heat the olive oil in a large pan over medium heat. Cook the bacon and chicken until the bacon is crispy and chicken is cooked through, about 6-8 minutes.

Step 4

Use a slotted spoon to transfer the chicken and bacon to a bowl and set aside. Leave any liquids in the pan.

Step 5

Cook the chopped onion in the remaining olive oil and bacon fat until the onion is very soft and starting to brown, about 5-6 minutes.

Step 6

Stir in the garlic and crushed red pepper (if using), and cook for 1 minute.

Step 7

Stir in the white wine until absorbed, then stir in the chopped spinach and heavy cream. Cook for a few minutes, stirring occasionally, until the spinach is wilted into the cream sauce.

Step 8

Transfer cooked noodles to the cream sauce, and toss to coat. Toss in the cooked chicken and bacon, followed by the parmesan cheese and a squeeze of fresh lemon juice.

Step 9

Taste, and season with any salt and pepper if desired. Serve hot!