Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and toss with butter and parmesan cheese.

In a large skillet, cook chopped bacon over medium heat for 5-7 minutes until crispy. Remove bacon and set aside, leaving the rendered fat in the skillet.

Dredge chicken in a mixture of flour, garlic powder, salt, and pepper. In the same skillet, melt butter over medium-high heat and sauté chicken for 4-5 minutes per side until golden brown.

Add sliced cremini mushrooms to the skillet and sauté for 5 minutes. Sprinkle in Italian seasoning.

Stir in minced garlic and sauté for 30 seconds. Pour in Riesling, scraping the browned bits from the skillet. Allow to reduce by half for 2-3 minutes.

Reduce heat to medium-low, stir in heavy cream, and return chicken and bacon to skillet. Simmer for 5-7 minutes until sauce thickens.

Taste and adjust seasoning with salt and pepper. Serve the chicken in sauce over buttered spaghetti, garnished with parmesan cheese.