Slice 1 cup white button mushrooms into about ¼ inch slices. Roughly chop ¼ white onion.
Spray large frying pan with cooking spray, heat over medium-high heat. Place slice of bacon and chicken tender on one side of the frying pan, then pour 1 teaspoon oil on other side and spread mushrooms and onion out. Sprinkle 1 teaspoon Italian seasoning and ¼ teaspoon salt over mushrooms. Cook until bacon is crispy and mushrooms have shurnk and are crispy on the edges, about 5-8 minutes. Remove bacon, chicken, and mushrooms from pan when done.
Pour 1 ¼ cup water, 3 oz spaghetti pasta, 1 teaspoon chicken bouillon paste, ¼ teaspoon salt, and ¼ teaspoon minced garlic into pot. Stir so all pasta is covered with water. Cook for 5-8 minutes, or until pasta is al dente. Add more water if needed.
Chop chicken and bacon into bite sized pieces while pasta is cooking. Once pasta is done and most of the water is gone, turn burner down to low. Mix 1 teaspoon flour into ¼ c milk and pour into pasta. Add 1 teaspoon butter and 2 tablespoon grated parmesan cheese to pasta. Return chicken, bacon, and mushrooms to pasta. Toss with tongs until all pasta is coated by the sauce. Cook it down to a thick sauce if needed, season with salt and pepper to taste. Transfer to a serving bowl and garnish with chopped parsley and red pepper flakes if desired.