Preheat your oven to 180°C (350°F).

Cook the rigatoni pasta according to package instructions in a large pot of salted boiling water. Aim for al dente, about 8-10 minutes, then drain and set aside.

In a large skillet over medium heat, add streaky bacon and cook until golden brown and crispy, about 5-7 minutes. Remove and chop into bite-sized pieces.

Add seasoned chicken thighs to the same skillet with bacon fat. Cook until light golden, about 5-6 minutes per side; they don’t need to be fully cooked through. Remove and let rest.

In the skillet, add chopped onions and minced garlic, sautéing until fragrant, about 3-4 minutes. Sprinkle in dried oregano and chili flakes, deglaze with Chardonnay, and let simmer for 2-3 minutes.

Stir in tomato paste, tomato passata, and a little water. Mix thoroughly and return the chicken to the skillet. Simmer for about 5 minutes.

In a large mixing bowl, combine cooked rigatoni, crisp bacon, fresh spinach, and tomatoes. Pour chicken and sauce mixture over pasta and stir gently. Transfer to a greased baking dish.

Sprinkle mozzarella and Parmesan cheese over the top. Bake for about 25 minutes until cheese is bubbly and golden. Let it rest for a few minutes before serving.