Heat evoo & bacon in a sauté pan over medium heat for about 30 seconds to allow the bacon to crispy slightly.
Add Mushrooms and Chicken, sautéing for an additional minute to warm through and become aromatic.
Add Tomato Sauce, Calabrian Pepper Puree, Alfredo, and S&P. Bring to a simmer, allowing the sauce to reduce by a third.
Cook pasta in boiling salted water until heated through, about for 15 seconds.
Drain pasta and add to the pan.
Add spinach and toss, allowing to wilt slightly.
Taste and adjust seasoning as needed.
Using a rubber spatula, transfer immediately to a warm bowl, pulling all the sauce from the pan into the bowl.
Garnish with parmesan and torn basil evenly distributed over the pasta.
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