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Melt the butter in a large pan on a medium heat, then add the onion. Cook, stirring, for a few minutes until softened, then add the garlic and herbs. Cook for a minute or so longer.
Add the bacon and chicken pieces to the pan and cook, stirring, for a few minutes until cooked on the outside.
Add the dry orzo to the pan and stir in well, then pour in the chicken broth/stock. Simmer for about 15 minutes, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan too much.
Add the mushrooms and simmer for about another 10 minutes, or until the dish has thickened (there will still be some liquid, which is fine).
At the last minute, stir in the spinach until wilted, then stir through the parmesan cheese and the tablespoon of cream cheese. Add the salt, pepper, and lemon juice.
Serve immediately in bowls with fresh parsley, more parmesan and lemon segments (if desired) on top.