Boil a pot of salted water and cook the penne al dente according to the package instructions.

Cut the bacon into small pieces and fry it in a skillet over medium-high heat until crispy. Transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the pan.

Cut the chicken into bite-sized pieces. Sprinkle with garlic powder, salt, and pepper, then dredge each piece in flour.

In the same skillet, cook the chicken over medium-high heat for 3-4 minutes per side until golden. You might need to cook it in batches to avoid crowding the pan. If necessary, add a bit of olive oil for the second batch. Adjust the heat if it splatters too much. Once done, transfer the chicken to a plate.

Add minced garlic and chicken broth to the skillet. Scrape up any browned bits from the pan’s bottom. Let it cook for about a minute.

Pour in the cream and add the chopped tomatoes. Cook for about 2 minutes until the tomatoes start to soften.

Return the chicken and bacon to the pan. Let it warm through for a few minutes, allowing the sauce to thicken slightly. Avoid overcooking the chicken.

Stir in the grated parmesan and mix with the drained pasta. Season with additional salt and pepper if needed.