Cook pasta according to packet instructions. Drain well. Set aside.

Heat 1 tablespoon olive oil in a large, deep non-stick frying pan over high heat. Working in batches, add chicken and cook for 1–2 minutes or until browned. Transfer to a plate.

Add rosemary, onion, garlic, bacon and mushroom to pan and cook, stirring, for 5 minutes, or until softened. Return chicken to pan. Add stock and bring to a simmer. Reduce heat to medium-low and cook for 3–4 minutes or until chicken is warmed through. Add tomatoes and cook for 2 minutes or until just softened and sauce in pan has reduced. Add baby spinach and cook for 1 minute or until just wilted.

Return pasta to pan, tossing to combine with chicken and veg. Divide among four serving bowls and serve sprinkled with shaved parmesan.