Cook the pasta to al dente according to the package directions. Drain.
Preheat a 5-quart pot or Dutch oven over medium-high heat. Add the bacon and cook until crispy, about 3 to 5 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a bowl and set aside for now. Leave the rendered bacon fat in the pot.
Still over medium-high heat, add the butter, mushrooms, onion, and 1/2 teaspoon salt to the pot. Cook until the mushrooms are browned, about 5 minutes, stirring occasionally and turning the heat down as necessary. With the heat over medium-low, add the garlic and cook 1 minute more, stirring constantly. Transfer the mushroom/onion/garlic mixture to a bowl and set aside for now.
Add the olive oil to the pot. Season the chicken tenders with the remaining 1/2 teaspoon salt. Brown the tenders for 1 minute per side, and then transfer to a plate (they’ll finish cooking in the sauce later).
Add the wine to the pot and turn the heat up to medium-high. Cook until it’s reduced in volume by about half, about 1 to 2 minutes. Use a wooden spoon to scrape up the brown bits from the bottom. Add the chicken broth and bring up to a boil. Turn the heat down to medium and whisk in the cream cheese until smooth. Stir in the heavy cream and black pepper.
Transfer the chicken back into the cream sauce along with any juices on the plate. Put the lid on the pot (cocked open, not fully closed), and cook until the chicken is fully cooked, about 5 minutes.
Stir in the cooked pasta, mushroom mixture, parsley, and crisped bacon.