1-First: cook the diced smoky bacon in a large pan until it’s nearly crispy. Remove the bacon and keep about 2 tablespoons of the bacon grease in the pan for that extra flavor boost.

2-Next, prepare the chicken breast by pounding it to an even thickness, then cut it into bite-sized pieces. Season it generously with kosher salt, coarse ground black pepper, 1 teaspoon of the Italian seasoning, and 1 tablespoon of the all-purpose flour. Cook these pieces in the reserved bacon grease until they’re done, about 4-5 minutes, then set them aside.

3-Add 1 tablespoon of olive oil to the pan and cook the sliced onion until it’s soft. Stir in the minced garlic and let it get fragrant don’t walk away, as it happens fast!

4-Then, mix in the tomato paste and sliced roasted red peppers. Sprinkle the remaining 2 tablespoons of flour over everything and stir it all together to make a nice base.

5-Pour in the 2 cups of chicken broth, scraping the bottom of the pan to pick up those tasty browned bits. Add the fresh tortellini and bring it to a simmer, cooking for about 5 minutes.

6-Season with more salt, pepper, the red pepper flakes (½ to 1 teaspoon), and the rest of the Italian seasoning. Stir in the heavy cream and let it simmer gently. Gradually add the grated Parmesan cheese, stirring constantly so it melts smoothly into the sauce. Finally, toss in the baby spinach and fresh basil leaves, cooking just until the spinach wilts, then mix back in the chicken and bacon. Let it all simmer for a few more minutes before serving. For more tips on pasta, check out the ultimate pasta cooking guide to perfect your skills.