Preheat your oven to 400°F.

Slice the top off one head of garlic, drizzle with olive oil, season lightly with salt and pepper, and wrap tightly in foil.

Roast for 40 minutes until soft, golden, and fragrant. This roasted garlic is the secret weapon of the sauce.

Season 1 lb of chicken tenders with salt, pepper, garlic, onion powder, and a pinch of cayenne.

Add 1–2 teaspoon hot sauce if you like extra heat.

Place chicken in buttermilk (or whisked eggs) and let marinate for at least 30 minutes.

Bring a large pot of water to boil and salt generously.

Cook 1 lb cavatappi noodles to package instructions until al dente.

Drain, but reserve 1 cup of pasta water for the sauce.

In a skillet over medium heat, cook 4 strips of bacon until crispy. Remove and set aside.

In the rendered bacon fat, sauté ½ diced onion until softened (3–4 minutes).

Stir in ¼ cup sun-dried tomatoes and 1 tablespoon fresh garlic.

Add 1–2 tablespoon flour, whisking to create a roux. Cook for 2–3 minutes to remove raw flour taste.

Slowly whisk in 1 cup heavy cream and 1 cup half & half. Bring to a gentle simmer.

Add roasted garlic and a pinch of red pepper flakes. Stir until smooth.

Toss in 2 cups fresh spinach and cook until wilted.

Add ½ cup shredded mozzarella and ½ cup shredded parmesan. Stir until the sauce is creamy.

Chop the bacon and stir it back into the sauce.

Heat oil in a frying pan or Dutch oven to 350°F.

Coat marinated chicken in seasoned flour until well dredged.

Fry 5–6 minutes until golden brown, crispy, and 165°F internal temp. Set on paper towels.

Toss the cooked cavatappi into the creamy garlic parmesan sauce. Add reserved pasta water if needed to loosen.

Place crispy chicken tenders on top of the pasta.

Drizzle with garlic-parmesan butter sauce (½ stick melted butter, 2 cloves grated garlic, ¼ cup grated parmesan, fresh parsley).

Garnish with extra parmesan, parsley, and a sprinkle of red pepper flakes.