Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the penne pasta and cook according to package instructions until al dente, usually around 8–10 minutes. Drain and set aside.

In a large skillet over medium-high heat, cook the bacon until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the skillet.

Season the chicken breasts with garlic powder, salt, and pepper. Dredge in flour and sauté in the same skillet for about 3–4 minutes on each side until golden brown. Remove and set aside.

Reduce heat and add minced garlic to the skillet, cooking for about 30 seconds. Pour in chicken broth and scrape up browned bits; let cook for 1 minute.

Stir in heavy cream and diced tomatoes, simmer for about 2 minutes until the tomatoes soften and the sauce thickens.

Return chicken and bacon to the skillet, stir to combine, and heat for 2–3 minutes until warmed through.

Add the drained pasta, tossing to coat with the creamy sauce. Mix in Parmesan cheese and adjust seasoning with salt and pepper.

Serve immediately, garnishing with extra Parmesan and pepper if desired.