Preheat your oven to 180°C (350°F).

In a large pot of boiling salted water, cook your rigatoni pasta until al dente, about 8-10 minutes. Drain and rinse.

Heat a non-stick pan over medium-high heat and cook the chopped bacon until golden and crispy for 5-7 minutes. Remove and leave the rendered fat.

In the same pan, sear seasoned chicken thighs for 6-8 minutes until golden brown. Set aside.

Sauté finely chopped onion and minced garlic in the same pan until translucent. Add chili flakes and oregano, cook for another minute. Pour in white wine and simmer for 3 minutes. Stir in tomato paste, passata, and add the chicken. Simmer for 5 minutes.

Fold in spinach, diced tomatoes, and rigatoni into the sauce. Add crispy bacon and stir gently.

Transfer the mixture to a greased baking dish, top with mozzarella and Parmesan cheese.

Bake in the preheated oven for 25 minutes until cheese is bubbling and golden. Let rest for 5 minutes before serving.