Cook Pasta & Reserve Water: Bring a large pot of salted water to a boil. Cook penne until al dente according to package directions (about 10 minutes). Before draining, ladle out 1/2 cup of starchy pasta water and set aside. Drain penne and set aside.

Crisp the Beef Bacon: In a large deep skillet over medium heat, fry the diced halal beef bacon until golden and crispy (about 5-6 minutes). Transfer to a paper towel-lined plate using a slotted spoon, keeping the savory rendered drippings in the skillet.

Sear the Seasoned Chicken: Rub chicken cutlets with olive oil, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Heat the skillet over medium-high heat and sear chicken for 4 to 5 minutes per side until deeply golden and cooked through (165°F). Transfer to a cutting board to rest for 5 minutes, then slice into tender strips.

Simmer Garlic Cream: Lower heat to medium-low. Melt butter in the skillet, add minced garlic, and sauté for 1 minute until fragrant. Pour in chicken broth to deglaze the pan, scraping up all browned bits. Whisk in heavy cream and gently simmer for 3 minutes until slightly thickened.

Whisk Parmesan & Emulsify: Reduce heat to low. Gradually whisk in 1 cup of grated Parmesan until melted and glossy. Stir in baby spinach to wilt. If the sauce is too thick, whisk in 2 to 3 tablespoons of the reserved hot starchy pasta water.

Toss & Serve: Add the cooked penne, sliced chicken strips, and crispy beef bacon into the skillet. Toss with tongs until every pasta tube is coated in velvety garlic parmesan cream. Garnish with chopped parsley, extra grated Parmesan, and black pepper. Serve warm immediately!