In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot.
Add chicken and cook on one side on high heat for 1 minute.
While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning.
Flip the chicken over, and cook on the other side for 1 minute on high heat.
Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center.
Remove chicken from the pan and keep warm.
To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small stips) and half the bacon (it should be already cooked and drained of fat).
Add half and half and bring to boil.
Only after half and half starts boiling, add grated Parmesan cheese.
Immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes).
Then, immediately remove from heat.
Season with more crushed red pepper and salt, if needed.
In the mean time, cook pasta.
Add cooked pasta to the skillet with the sauce.
Add remaining half of bacon.
Season with more salt if necessary.
Slice the remaining 2/3 of chicks into thin stips.
To serves, top the pasta with chicken stips and grated Parmesan cheese.