Cook spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1 cup of pasta water, and set aside.

In a large skillet, cook bacon over medium heat until crispy. Remove bacon and set aside. Drain all but 2 tablespoons of bacon grease from the skillet.

Add chicken pieces to the skillet and cook until no longer pink inside, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

In a bowl, whisk together eggs, Parmesan cheese, salt, and pepper.

Reduce heat to low and add the cooked spaghetti to the skillet with the chicken. Toss to combine.

Pour the egg and cheese mixture into the skillet, stirring quickly to coat the pasta and to prevent the eggs from scrambling. If the sauce is too thick, add some reserved pasta water to reach desired consistency.

Add cooked bacon back into the skillet, toss everything together, and heat through.

Serve garnished with chopped parsley.