Preheat oven to 375˚F. Grease a 13-by-9-inch casseole dish.
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain.
Meanwhile in a large saucepan oven medium-high heat, cook bacon. Once it begins to crisp, about 3 minutes, remove from pan and set aside.
Cook chicken in oil from bacon until browned on each side and cooked through, about 4 minutes per side. Remove chicken from heat and carefully shred. Add spinach to the pan. Cook until wilted, about 2 minutes.
Add bacon, chicken and cooked pasta to the pan. Stir in Alfredo. Salt to taste.
Transfer pasta to casserole dish. Sprinkle evenly with shredded provolone. Bake for 10 minutes, or until cheese bubbles and top browns.