In a large pot, bring water to a rolling boil and generously salt it. Add the spaghetti and cook until al dente, typically 8-10 minutes. Reserve 1 cup of the starchy pasta water before draining the spaghetti in a colander.

Heat a large skillet over medium heat and add the chopped bacon. Sauté for 5-7 minutes until crispy and golden-brown, then transfer to a plate.

In the same skillet, add the chicken breast, cooking each side for about 6-8 minutes until golden-brown and internal temperature reaches 165°F (74°C). Remove chicken and let it rest.

Lower the heat in the skillet and add minced garlic, sautéing for about 1 minute until fragrant. In a bowl, whisk together eggs, heavy cream, and Parmesan until smooth.

Return drained spaghetti to the skillet with sautéed garlic, remove from heat, and pour the egg and cream mixture over while tossing continuously. Gradually add reserved pasta water for desired consistency.

Slice the sautéed chicken and return to the skillet with crispy bacon. Toss until warmed through, season with pepper and salt, and serve hot garnished with parsley and extra Parmesan.