Sauté lots of onions with Jalapeños until golden.
While the onions are sautéing cut chicken into bite sized pieces.
Add chicken and continue to cook until meat is cooked through, stirring occasionally . Shut off flame and put aside.
In a food processor, add about 2 cups of heavy cream and fill the rest of the space with fresh Spinach. Pack it a bit and purée using the pulse option (for 30 seconds maximum or cream will fluff too much).
While your pasta is boiling pour the spinach purée to the chicken mixture and continue to cook. Keep over low heat until pasta is ready .
Add pasta, and raise your flame to reduce liquid. Toss some Parmigiano cheese to help thicken the sauce. When serving top with crispy bacon.