Chop the bacon into small pieces and heat a skillet over medium-high heat. Cook the bacon until it’s crispy and golden, then transfer it to a paper towel-lined plate. Leave some rendered bacon fat in the skillet to add flavor to the chicken.

Slice the chicken breasts into thinner pieces, pat them dry, and season with salt, pepper, and garlic powder. Lightly coat each piece in flour, shaking off the excess. Brown the chicken in the skillet with the bacon fat, cooking until golden on both sides. Set the cooked chicken aside on a plate.

Melt butter in the skillet and add sliced mushrooms. Sprinkle in Italian seasoning and sauté until the mushrooms become tender and golden. Stir in the minced garlic and cook until fragrant, being careful not to burn it.

Pour Riesling wine into the skillet to deglaze it. Scrape up the browned bits for extra flavor and reduce the wine by half. Stir in the heavy cream, allowing the sauce to thicken slightly. Return the cooked chicken and bacon to the skillet, letting them simmer gently in the creamy sauce until the chicken is fully cooked and juicy.

While the sauce simmers, boil the spaghetti until al dente. Drain it and toss with butter and Parmesan cheese for a simple and delicious side.

Plate the chicken over a bed of buttery pasta. Spoon the rich Riesling sauce generously over the dish, and sprinkle with freshly chopped parsley or extra Parmesan for a bright finishing touch. Serve immediately and enjoy!