Start by bringing a large pot of salted water to a rolling boil over high heat. Add your spaghetti and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain and toss with butter and parmesan cheese.

In a large skillet, heat over medium heat and add chopped bacon. Cook for about 5-7 minutes until crispy. Transfer to a paper towel-lined plate, leaving some fat in the skillet.

Slice the chicken breasts into thinner cutlets. Season with salt, pepper, and garlic powder, then dredge in flour. Pan-fry in the skillet for about 4-5 minutes on each side until golden brown but not fully cooked.

Add sliced cremini mushrooms to the skillet and sprinkle with Italian seasoning. Sauté for 4-5 minutes until softened, then add minced garlic and cook for an additional minute.

Pour in the Riesling and scrape the browned bits from the skillet. Allow to reduce by half for about 2-3 minutes.

Reduce the heat to low and stir in the heavy cream. Return the chicken and bacon to the skillet and simmer for about 5-7 minutes until cooked through.

Taste and season the sauce with additional salt and pepper. Serve the chicken and sauce over the pasta and garnish with extra parmesan.