Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions, reducing the cook time by 1-2 minutes for a perfect al dente texture. Before draining, reserve about a cup of pasta water, then set the pasta aside.

Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper. In a large skillet, melt half the butter over medium-high heat. Add the chicken and cook for about 2-3 minutes per side until golden brown and fully cooked. Transfer to a plate and let rest for a few minutes before shredding with two forks.

Make the Sauce: Reduce the heat to medium and add the remaining butter to the same skillet. Stir in the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine (or extra chicken broth) and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.

Add the Cream and Cheese: Once the wine has mostly evaporated, pour in the chicken broth, heavy cream, and Parmesan cheese. Stir continuously for 3-5 minutes, allowing the sauce to thicken slightly into a rich, creamy consistency.

Incorporate the Vegetables and Chicken: Stir in the sun-dried tomatoes and spinach, cooking just until the spinach wilts. Add the shredded chicken back into the pan, ensuring it is well coated with the sauce.

Combine with Pasta: Toss the cooked pasta into the sauce, mixing everything thoroughly. If the sauce is too thick, add small amounts of reserved pasta water until it reaches your desired consistency.

Serve and Enjoy: Taste and adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan, crumbled bacon (if using), and fresh parsley for added flavor and presentation.