Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Drain in a colander but do not rinse. Set aside.

In a large skillet over medium heat, cook thick-cut bacon until crispy, about 5-6 minutes. Remove and drain on a paper towel-lined plate, keeping drippings in the skillet.

Season chicken breasts with salt and pepper, then add to the skillet with bacon fat. Sauté for 6-8 minutes until golden and cooked through. Remove and set aside with bacon.

Lower the heat slightly and add minced garlic to the skillet, cooking for 1-2 minutes until fragrant but not burnt.

Pour in chicken broth and whole milk, stirring to combine. Add cubed cream cheese and let it melt, covering for about 3-4 minutes.

Whisk in grated parmesan cheese and simmer for an additional 2-3 minutes until the sauce thickens.

Return chicken and bacon to the skillet, mix well with the sauce. Add drained spaghetti and toss gently until coated.

Cook for an extra minute over low heat to warm through. Serve the pasta with a salad or garlic bread.