• Before starting, bring a large pot to a boil (use same for 4 servings).
• Wash and dry all produce.
• Peel, then mince or grate garlic.
• Strip thyme leaves from stems, then finely chop.
• Roughly chop spinach.

• To the boiling water, add penne. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite. 
• Reserve 1 cup (2 cups) pasta water.
• Strain penne, then return to the pot, off heat.

• Meanwhile, pat chicken dry with paper towels, then cut into 1-inch pieces.
• Season with salt and pepper.
• Cut bacon strips in half crosswise.
• Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
• Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
• Discard bacon fat from the pan. Carefully wipe the pan clean.

• Reheat the same pan (from step 2) over medium. 
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. 
• Cook for 6-8 min, stirring occasionally, until golden and cooked through.** 
• Meanwhile, in a medium bowl, combine cream cheese, 3/4 cup (1 1/3 cups) reserved pasta water and broth concentrate. (NOTE: This is your sauce mixture.)

• To pan with chicken, add garlic, half the thyme (use all for 4 servings), Cream Sauce Spice Blend and 2 tbsp (4 tbsp) butter.
• Cook for 1-2 min, stirring often, until fragrant.
• Add sauce mixture. Bring to a boil over medium-high.
• Once boiling, reduce heat to medium-low.
• Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.

• Roughly chop bacon.
• To the pot with penne, add chicken and sauce, spinach and half the Parmesan. Toss until spinach wilts and penne is coated. (TIP: For a lighter sauce consistency, add additional reserved pasta water, 1-2 tbsp at a time, if you like.)
• Divide pasta between bowls.
• Sprinkle bacon and remaining Parmesan over top.

If you've opted to add bacon, cut strips in half crosswise. Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Discard bacon fat from the pan, then carefully wipe the pan clean. Use the same pan to cook chicken in step 4.

Roughly chop bacon. Sprinkle bacon and remaining Parmesan over top.