Boil a large, generously salted pot of water for the Barilla Penne Rigate. Cook al dente according to package directions (11-12 minutes).
Meanwhile, prep your back bacon, chicken, onion, mushrooms, and broccolini.
Add olive oil to a skillet on medium-high heat. Sauté the onion for 5 minutes, stirring occasionally.
Add the back bacon and chicken to the pan and continue to sauté for another 5 minutes.
Stir in the garlic and cook 30 seconds or until fragrant.
Stir in the white wine and mushrooms. Sauté for an additional 5 minutes.
Stir in the diced tomatoes, Cajun seasoning, Dijon mustard, and broccolini. Reduce the heat to medium, cover the pan, and simmer for 5 minutes.
Add in the half-and-half and season with salt & pepper to taste. Let the sauce warm through. Drain the penne and toss with the sauce.
Serve immediately with freshly grated parmesan cheese and a sprinkle of fresh parsley if desired.