Cook the diced bacon in a large skillet over medium high heat until cooked through. Remove bacon to a paper towel-lined plate and set aside.
While bacon is cooking, mix together flour, garlic powder, onion powder, paprika, salt, pepper, and italian seasoning in a small bowl.
Dredge chicken on each side into the seasoned flour until coated. Shake off excess flour and set aside for later.
Once the bacon is removed from the pan, add half of the butter to the pan and allow to melt.
When the butter is melted, add the flour coated chicken and cook for 4-5 minutes each side, until golden brown. Once cooked, remove the chicken to a plate and set aside.
Add remaining butter to the pan and allow it to melt.
Sprinkle 1 cup of the remaining seasoned flour to the pan and whisk for 1 minute until the butter and flour are well combined.
Gradually whisk in the chicken broth and half and half until the sauce is smooth.
Return the cooked chicken and bacon to the pan.
Bring the mixture to a boil, then reduce the heat to low and simmer for a few minutes so that the bacon and chicken are soaked with the creamy sauce.
Add the spinach to the pan. Cook for 1-2 minutes so the spinach wilts a little. Then mix spinach into the sauce.
ENJOY!