Cut the chicken breast into small bite-size pieces. Toss with a generous pinch of salt, freshly cracked black pepper, and the Italian seasoning. Set aside for 10 minutes.
Chop the bacon into small 1/2" pieces.
Heat the olive oil in a large pan over medium heat. Cook the bacon and chicken until the bacon is crispy and chicken is cooked through, about 6-8 minutes.
Use a slotted spoon to transfer the chicken and bacon to a bowl and set aside. Leave any liquids in the pan.
Cook the chopped onion in the remaining olive oil and bacon fat until the onion is very soft and starting to brown, about 5-6 minutes.
Stir in the garlic and crushed red pepper (if using), and cook for 1 minute.
Stir in the white wine until absorbed, then stir in the chopped spinach and heavy cream. Cook for a few minutes, stirring occasionally, until the spinach is wilted into the cream sauce.
Transfer cooked noodles to the cream sauce, and toss to coat. Toss in the cooked chicken and bacon, followed by the parmesan cheese and a squeeze of fresh lemon juice.
Taste, and season with any salt and pepper if desired. Serve hot!
Notes
*Long noodles work well for this recipe, like spaghetti, bucatini, or linguine. If you'd rather use a short noodle, I recommend penne or farfalle noodles.