Cook the spaghetti according to package instructions. Reserve 1 cup of pasta water.
In a bowl, whisk together eggs, Parmesan cheese, and heavy cream. Set aside.
In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside.
In the same skillet, cook the diced chicken until golden and cooked through.
Add minced garlic and sauté for 30 seconds until fragrant.
Reduce heat to low, add the cooked pasta, and pour in the egg mixture.
Toss quickly, adding reserved pasta water gradually to create a creamy sauce.
Stir in crispy bacon, season with salt and black pepper.
Garnish with fresh parsley and serve immediately.