Fry the bacon in a large pan on medium til slightly crisp. Remove from pan, using a slotted spoon to preserve the grease and set aside. About 10 minutes.
Add Chicken, garlic, Italian seasoning and paprika to pan. Stir to combine and cook til no longer pink. 5-8 minutes. When the chicken is done, use the slotted spoon to add it to the bacon, preserving the juices in the pan.
Turn the heat to high for 1 minute then add the wine and scrape the pan with a flat spoon.
Add the flour and stir to combine into clumps. Turn down the heat and add the stock, tomatoes and cream. Stir til flour is dissolved, the bring to a simmer on high heat.
Remove the pan from the heat and stir in the cheese. Continue to stir until the cheese is melted in. Bring the liquid to a simmer on medium high heat, add the chicken and bacon back to the sauce, cover and reduce heat to medium-low and simmer another 3-5 minutes
Add the spinach and basil, cover and continue to simmer another 2-3 minutes til leaves are wilted. Stir in the pasta and serve garnished with more basil.