1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the chicken breast pieces over medium heat until browned and cooked through, about 5-6 minutes. Remove the cooked chicken from the skillet and set aside.
3. In the same skillet, add the chopped spinach and cook for 2-3 minutes until wilted.
4. To make the Alfredo sauce, pour in the heavy cream and chicken broth into the skillet with the spinach. Bring the mixture to a simmer over low heat.
5. Stir in the grated Parmesan cheese until melted, then add the butter and continue stirring until the sauce is smooth and creamy.
6. Add the cooked penne pasta, cooked chicken, and crumbled bacon to the skillet with the Alfredo sauce. Toss everything together until well combined and heated through.
7. Taste and adjust the seasoning with salt and black pepper as needed.
8. Garnish with fresh basil or parsley if desired, and serve hot.
