1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, sprinkle with salt, pepper, smoked paprika, and onion powder, and cook for about 6-8 minutes until browned and cooked through. Don’t overcrowd the pan—cook in batches if needed to get a nice sear.
3. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Trust me, that garlic aroma will start to make your kitchen feel like the coziest place on earth.
4. Reduce the heat to medium-low and stir in the softened cream cheese. Add the chicken broth gradually, stirring to melt the cream cheese into a smooth sauce.
5. Once the sauce is smooth, stir in the shredded cheddar and Parmesan cheeses until melted and creamy. If the sauce feels too thick, add a splash more chicken broth or a little milk to loosen it.
6. Mix in the cooked pasta, crumbled bacon, and spinach or kale if using. Toss everything together until the pasta is well coated and the greens have just wilted.
7. Give it a final taste and adjust seasoning with salt and pepper as needed. Serve immediately for the best creamy texture.

Here’s a little tip from my experience: if your kids are anything like mine, they’ll notice the spinach only if you point it out. I’ve learned that hiding veggies in a cheesy sauce is a secret weapon in any mom’s kitchen arsenal.