Season chicken with Cajun and Italian seasoning. Drizzle with olive oil and cook in an oiled skillet about 5 minutes per side, or until cooked through. Remove and rest.
In the same skillet, add butter, tomatoes, onion, and garlic. Cook until softened, then stir in tomato paste.
Add chicken broth, heavy cream, and sun-dried tomatoes. Season with salt and pepper and simmer until slightly thickened.
Reduce heat to low and stir in Parmesan, spinach, and bacon until creamy and the spinach wilts.
Add cooked rigatoni and a splash of pasta water. Toss until everything is coated in the sauce.
Slice the chicken, serve over the pasta, and enjoy!
Cook it hands-free.
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