Prepare the buttered parmesan pasta by boiling a large pot of salted water and cooking the spaghetti al dente as per the package directions. Drain the pasta, return it to the pot, and immediately mix in 2 tablespoons of butter and 1/2 cup grated parmesan until evenly coated. Cover to keep warm.

Cut the bacon into small pieces and fry over medium-high heat in a skillet until crispy. Remove the skillet from heat, transfer the bacon to a plate lined with paper towels, and retain 2–3 tablespoons of bacon fat in the skillet.

Season the chicken breast slices with garlic powder, salt, and pepper. Dredge the chicken in flour, shaking off any excess.

Reheat the skillet to medium-high and cook the chicken pieces for 4–5 minutes per side until golden but not fully cooked. Remove the chicken and set it aside on a plate.

Melt the butter in the same skillet, then add the mushrooms and Italian seasoning. Sauté for 5–6 minutes until the mushrooms release their water, cook off the liquid, and develop a nice sear.

Stir in the minced garlic and cook for about 1 minute until fragrant.

Pour in the Riesling wine, scraping up any browned bits from the skillet. Let it simmer for 2–3 minutes, reducing by half.

Add the cream to the skillet, stirring to combine, then return the chicken and bacon to the pan. Simmer for about 5 minutes, allowing the sauce to thicken and the chicken to cook through.

Adjust seasoning with additional salt and pepper if needed, spooning the creamy sauce over the chicken for serving.

Plate the chicken alongside the buttered parmesan pasta, and serve immediately.