Bring a large pot of salted water to a boil, and cook the spaghetti until al dente, about 8–10 minutes. Drain the pasta and toss it with butter and parmesan cheese. Set aside.

In a large skillet over medium heat, cook chopped bacon until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate and leave the bacon grease in the skillet.

Slice the chicken breasts into thinner cutlets, season with salt, pepper, and garlic powder, then dredge lightly in flour. Cook in the skillet for 4–5 minutes on each side until golden brown.

Melt 1 tablespoon of butter in the skillet, add sliced cremini mushrooms and Italian seasoning. Sauté for 5–6 minutes until browned.

Stir in minced garlic and cook for 30 seconds, then pour in the Riesling and let it simmer for 2-3 minutes until it reduces by half.

Lower the heat and stir in the heavy cream, combine well. Add chicken and bacon, cook for about 5 minutes until heated through.

Plate the pasta and spoon the Chicken Riesling mixture over it. Adjust seasoning with salt and pepper and serve immediately garnished with extra parmesan.