Bring a large pot of salted water to a boil. Add 12 oz of pasta and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.

In a skillet, cook 6 slices of bacon over medium heat until crispy, around 6-8 minutes. Remove and let it drain on paper towels, then chop into pieces.

Season 1 lb of chicken breasts with salt and pepper. In the same skillet, sear the chicken for about 5-7 minutes on each side until cooked through. Remove, slice, and set aside.

In the skillet, melt 2 tablespoon of butter. Add 3 cloves of minced garlic and sauté until fragrant, about 1 minute.

Pour in 1.5 cups of heavy cream, bringing it to a gentle simmer. Let it cook for 2-3 minutes until slightly thickened.

Stir in 1 cup of grated Parmesan cheese until melted and smooth, creating your rich sauce.

Mix in 0.5 cup of sun-dried tomatoes and 2 cups of fresh spinach. Cook until the spinach wilts, about 2 minutes.

Add the reserved pasta, sliced chicken, and crispy bacon into the skillet. Toss everything together until coated in the creamy sauce.

If the sauce is too thick, add reserved pasta water, a little at a time, until you reach your desired consistency. Serve warm.