In a large pot, cook the bacon over medium heat. Once the bacon is crisp, drain most of the bacon grease. Add the cubed chicken and cook until the chicken is cooked through. Once all the chicken pieces are cooked through, remove the chicken from the pot and set aside.
Add the onion, asparagus and mushrooms and cook until the onion is translucent and the mushrooms have released some of their juices, about 7 minutes. Add the garlic and spinach. Cook until the spinach has wilted, about 10 minutes. Finally, add the sun-dried tomatoes and season with the salt and pepper.
Pour the milk into the pot, and the heavy cream and bring to a boil. Add the noodles and cook for 12 minutes, or until the pasta is cooked through. Stir in the Parmesan cheese and stir until the cheese is melted. Serve immediately.