Ingredients:

• Full Package Bacon, Sliced
• 2 Boneless Skinless Chicken Breast, Sliced
• 1 Teaspoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Garlic Powder
• 1/4 Teaspoon Red Pepper Flakes
• 2 Onions, Sliced
• 4 Cloves Garlic, Minced
• 5 oz Spinach
• 3/4 Cup Fresh Basil
• 3  1/2 Cups Milk
• 1/2 Cup Heavy Cream
• 1 Lb Fettuccine
• 1/2 Cup Pesto
• 1  8 oz Jar Sun-dried Tomatoes, Drained Roughly Chopped
• 1 Cup Parmesan Cheese, PLUS more for Serving
• Fresh Parsley, Chopped for Serving

Instructions:

1. Cook Pasta according to directions on package.
2. Add a Large Pot over Medium High Heat. Place in Bacon and Cook until Crispy.
3. Add Chicken and season with Salt, Pepper, Garlic Powder, and Red Pepper Flakes. Continue to cook until cooked through and no longer pink. Remove from the pot and set aside.
4. Add Onions and Garlic to pot. Cook until they've become soft. When the Onions are caramelized, Add in Milk and Cream. Bring to a boil.
5. Add in Spinach, Basil, and Sun Dried Tomatoes. Cook until wilted. Add in cooked pasta. Cook for a remaining 3 minutes.
   
6. Bring the Chicken back into the pot, Stir in Pesto  and Parmesan Cheese. 
7. Serve with Fresh Chopped Parsley and Parmesan on top.