Put the penne in a saucepan with water according to the instructions on the packet and boil. Fry the bacon in a deep pan until crispy. Then drain on a paper towel and finely chop.
Fry the chicken in the same pan. Add the garlic and sauté. Add the spinach and tomatoes and sauté until the spinach collapses. Season with salt, pepper, Italian herbs and paprika. Add the cream and parmesan.
Drain the penne, rinse and add to the cream sauce with the bacon. Stir until the ingredients are completely covered in the sauce. Serve with fresh parsley, parmesan and red pepper flakes.