Preheat your oven to 180°C (350°F).

Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, cook chopped bacon over medium heat until crispy, about 5-7 minutes. Remove and chop into pieces.

Sear chicken thighs tossed with Italian herb mix in the bacon fat for 3-4 minutes per side until golden brown. Set aside.

Sauté onion and garlic in the skillet until translucent. Add chili flakes and oregano; stir for another minute. Pour in Chardonnay and simmer.

Add tomato paste and passata with a splash of water, return chicken, and simmer for 5 minutes.

Combine fresh tomatoes, baby spinach, rigatoni, and bacon in the skillet. Stir until well mixed.

Transfer to a baking dish. Top with mozzarella and parmesan cheese.

Bake for 25 minutes until cheese is melted and golden. Rest for 5 minutes before serving.