1. Prepare pierogis according to packaging.
  2. In a large skillet over medium high heat add chopped bacon and cook until crisp. Remove from pan and set aside.
  3. In the same pan, add the onion and garlic and cook until the onion becomes translucent, about 5-7 minutes.
  4. Add in the spinach and allow to cook down stirring frequently.
  5. Once the spinach is cooked down, add in the chicken broth and heavy cream and bring to a simmer.
  6. Stir in the parmesan cheese and place the pierogis into the sauce. Allow to heat through for 3-5 minutes and remove from heat.
  7. Serve warm.