1-First, cook the bacon: Heat a large pan over medium heat and add ¼ pound of diced bacon. Cook until it’s almost crispy, then remove it and leave up to 2 tablespoons of grease in the pan.

2-Prepare the chicken: Flatten 1 large chicken breast to even thickness, cut it into bite-sized pieces, and season with kosher salt, coarse ground black pepper, half of the 2 teaspoons Italian seasoning, and 1 tablespoon of flour. Cook in the same pan until thoroughly done, then remove and set aside.

3-Sauté the veggies: Add olive oil and 1 small sliced onion to the pan, cooking until softened. Stir in 3 minced garlic cloves until fragrant.

4-Build the sauce: Mix in 1 tablespoon of tomato paste, 5 ounces of sliced roasted red peppers, and the remaining 2 tablespoons of flour. Pour in 2 cups of chicken broth, scrape the bottom of the pan to lift those tasty flavors, and add 20 ounces of fresh spinach and ricotta tortellini. Let it simmer for about 5 minutes.

5-Season and cream it up: Add more kosher salt, coarse ground black pepper, ½ to 1 teaspoon of red pepper flakes, and the rest of the Italian seasoning. Stir in 1 cup of heavy cream and let it simmer gently.

6-Finish with cheese and greens: Gradually incorporate 1 cup of Parmesan cheese, then add 2 cups of baby spinach and ½ cup of basil leaves, stirring until they wilt.

7-Combine and serve: Return the cooked chicken and bacon to the pan, simmer for a couple of minutes, and you’re ready to plate up this creamy delight.