Pasta con Pollo e Pancetta

Bring a large pot of salted water to boil. Cook the pasta until al dente - taste it, don't trust the package time.

While the pasta cooks, heat olive oil in your largest skillet over medium heat. Add the pancetta and let it render its fat, about 4 minutes.

Add the garlic to the pancetta and stir for just 30 seconds until fragrant. Don't let it brown.

Season the chicken pieces with salt and pepper, then add to the skillet. Cook, stirring occasionally, until the chicken is golden and cooked through, about 6-8 minutes.

Push the chicken and pancetta to one side of the pan. Add the squeezed spinach to the empty side with a splash of the chicken broth. Let it warm through, then mix everything together. (Make sure you really squeeze that spinach dry - nobody wants watery pasta)

Add the remaining chicken broth and let it simmer for 2 minutes to reduce slightly.

Add the drained pasta and cherry tomatoes to the skillet. Toss everything together gently, adding a little pasta water if it seems dry.

Remove from heat and add half the Parmigiano, tossing until it melts into the pasta. Taste and adjust seasoning.

Serve immediately with the remaining cheese on top.