One-Pan Creamy Chicken and Bacon Zucchini Noodles

1. Whisk Italian seasoning, paprika, salt, and black pepper together in a large bowl. Pat chicken dry with paper towels; toss with seasoning mixture.

2. Fry bacon in a 12-inch skillet over medium heat until crisp and nicely browned, about 5 minutes. Pour off all but 2 tablespoons bacon fat. Chop bacon; set aside.

3. Fry chicken in bacon fat in the hot skillet over medium heat until browned, about 3 minutes per side. Remove chicken to a plate; keep warm.

4. To the same skillet, add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Stir in tomatoes; cook for 3 minutes. Pour in cream and bring to a boil. Stir in ½ cup shredded Parmesan cheese; cook until cheese is melted and sauce is smooth, about 3 minutes.

5. Add spinach; cook and stir until spinach wilts, 1 to 2 minutes. Return chicken and any accumulated juices to the skillet; stir in chopped bacon and zucchini noodles. Cook, stirring occasionally, until chicken is heated through, 3 to 4 minutes; season with salt and black pepper. Sprinkle with remaining Parmesan cheese to serve.

Tips

Pre-shredded Parmesan cheese usually contains an anti-caking agent which may cause the sauce to break. Freshly grated Parmesan from a block of cheese is recommended.