Creamy Mascarpone Pasta with Chicken and Bacon

Begin by cooking the bacon in a large skillet over medium-high heat, flipping it periodically until it's nicely browned and reaches the desired level of crispiness, approximately 10 minutes. Remove the cooked bacon from the skillet and let it cool down before crumbling it into smaller pieces.

Next, heat some olive oil in the same large skillet over medium heat. Add the crumbled bacon and sliced onion to the hot oil, stirring constantly until the onion becomes translucent and has a slightly softened texture, roughly 5 minutes. Then, add diced chicken to the skillet and sprinkle with garlic powder, salt, and black pepper. Continue cooking and stirring until the chicken is fully cooked through and has a lightly browned exterior, around 10 minutes.

In another skillet, heat some olive oil over medium heat and stir in the crumbled bacon and sliced onion until they're well combined. Add some diced chicken to the skillet and stir until it's fully cooked through, then remove from heat.

In a separate saucepan, combine some mascarpone cheese, minced garlic, Dijon mustard, lemon juice, milk, and white pepper. Place the saucepan over medium heat and cook until the mixture is smooth and bubbly, stirring constantly, approximately 5 minutes. Stir in some grated Parmesan cheese until it has melted and the sauce is creamy, taking around 2 to 3 minutes more.

Pour the cheese sauce over the cooked chicken and bacon mixture, then bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally until it's cooked through yet still retains some firmness in the center, roughly 12 minutes. Drain the pasta and gently fold it into the chicken mixture.

Transfer the pasta and chicken mixture to a serving bowl, then top with the spinach mixture that you've prepared earlier. Sprinkle some additional Parmesan cheese over the top, or to taste.