Bring a large pot of generously salted water to a boil. Cook the pasta until just al dente according to the package directions, reserve 1/2 cup pasta water, and drain.

Cook the chopped bacon in a large skillet over medium heat for 5 to 7 minutes, until crisp. Transfer it to a paper-towel-lined plate, leaving about 1 tablespoon bacon fat in the skillet.

Season the chicken with Italian seasoning, paprika, kosher salt, and black pepper. Cook it in the skillet for about 5 to 7 minutes, turning occasionally, until browned and cooked through to 165°F (74°C), then remove it from the skillet.

Add the garlic and optional red pepper flakes to the skillet. Cook for 30 seconds, taking care not to brown the garlic.

Add the halved cherry tomatoes and cook for 2 to 3 minutes, until slightly softened.

Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. Simmer for 2 minutes.

Reduce the heat to medium-low and stir in the heavy cream. Simmer gently for 3 to 5 minutes without allowing the mixture to boil rapidly.

Stir in the freshly grated Parmesan a little at a time until the sauce is smooth. Add the spinach and cook for 1 to 2 minutes, just until wilted.

Return the chicken and bacon to the skillet. Add the drained pasta and toss until every piece is coated, loosening the sauce with reserved pasta water 1 tablespoon at a time if necessary.

Taste and adjust the salt, pepper, and optional red pepper flakes. Garnish with chopped parsley and additional Parmesan before serving.