In a large stockpot, saute bacon over medium-high heat until crisp. Remove with a slotted spoon to a medium bowl.
Reduce heat to medium. Add chicken to the bacon fat and cook until center is no longer pink. Remove with a slotted spoon to the same bowl as the bacon.
Saute onion in bacon fat for 1 minute. Add garlic and saute for an additional minute.
Sprinkle in the flour, dried minced onion, salt, onion powder, garlic powder, parsley, basil, oregano and pepper. Cook and stir for 1 minute.
Stir in chicken broth, water and milk. Increase heat to medium-high. Bring to a boil. Add pasta. Cook for 9-11 minutes or until al dente, stirring every 1-2 minutes to prevent the pasta from sticking to the bottom.
Remove from heat and stir in spinach, breaking it up to spread throughout the pasta and sauce. Stir in 1/2 cup Parmesan cheese until it's incorporated. Stir in the bacon and chicken.
Sprinkle remaining 1/4 cup Parmesan cheese on top. Serve warm.