Cut the bacon and chicken into bite-sized pieces.

Bring a large pot of salted water to a boil for the pasta.

In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium-high heat until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, draining all but about 1 tablespoon of the bacon grease to cook the chicken.

In the same pot, add the chicken. Season generously with salt, pepper, paprika, garlic powder, and onion powder. Cook for 7–10 minutes, stirring occasionally, until the chicken is fully cooked. Remove the chicken and set aside with the bacon.

While the chicken cooks, prepare the pasta according to the package instructions. Reserve 1 cup of the starchy pasta water before draining.

Return the Dutch oven to the heat and add the cherry tomatoes. Season with a pinch of salt and pepper, cooking for about 3 minutes until they soften and develop a slight char.

Lower the heat and stir in the cubed cream cheese along with ¾ cup of the reserved pasta water. Stir until the cream cheese melts and forms a creamy sauce.

Add the spinach to the pot and stir until just wilted.

Return the cooked chicken and bacon to the pot, along with the drained pasta. Toss everything together until well combined.

If the sauce is too thick, gradually stir in the remaining pasta water until you reach your desired consistency.