Start by bringing a large pot of salted water to a boil over high heat. Once boiling, add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes.

In a large skillet, heat over medium heat and add the chopped bacon. Cook for about 5-7 minutes until the bacon turns crispy and golden brown. Use a slotted spoon to remove the bacon, leaving the rendered fat in the skillet.

In the same skillet, add chicken breasts seasoned with salt and pepper. Cook for 6-8 minutes on each side until golden and cooked through. Remove the chicken, let it rest, and slice into bite-sized pieces.

Reduce the heat to low and add minced garlic to the skillet, sautéing for about 1 minute until fragrant.

In a separate bowl, whisk together the eggs, heavy cream, and grated Parmesan until smooth.

Carefully add the drained spaghetti into the skillet with the sautéed garlic, then toss gently to coat.

While tossing the spaghetti, slowly pour the egg and cream mixture into the pan, mixing continuously.

Return the sliced chicken and crispy bacon to the skillet and gently mix into the pasta. Season with freshly ground black pepper and additional salt.

Divide into bowls, garnish with chopped parsley and serve immediately.