Crisp the bacon: Place chopped bacon in a large, heavy pot or Dutch oven over medium heat. Cook until crisp and the fat renders, 6–8 minutes. Scoop bacon onto a paper towel–lined plate. Leave 1–2 tablespoons of bacon fat in the pot; drain excess if needed.

Sear the chicken: Season chicken with 1 teaspoon salt and 1/2 teaspoon black pepper. Add to the hot pot in an even layer. Cook, stirring once or twice, until lightly browned and just cooked through, 5–7 minutes. Transfer to the plate with bacon.

Soften aromatics: In the same pot, add onion. Cook 3–4 minutes until translucent, scraping up any browned bits. Add garlic and cook 30 seconds until fragrant. If the pot looks dry, add a drizzle of olive oil.

Build the base: Stir in Italian seasoning and red pepper flakes. Add pasta and chicken broth. Bring to a steady simmer over medium-high heat, then reduce to medium.

Simmer the pasta: Cook uncovered, stirring frequently to prevent sticking, until pasta is al dente, about 9–11 minutes depending on shape. If the liquid reduces too quickly, add a splash more broth or water. The mixture should be saucy, not dry.

Add cream and cheese: Lower heat. Stir in heavy cream and Parmesan until melted and glossy. Return chicken and bacon to the pot, along with spinach or peas if using. Simmer 1–2 minutes to warm through and thicken slightly.

Taste and adjust: Season with additional salt and pepper as needed. If you like brightness, finish with a little lemon zest. The sauce will thicken as it sits.

Serve: Top with extra Parmesan and chopped parsley. Serve hot.