Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water and drain the rest.

In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper, and cook for about 5 minutes on each side until golden brown.

Transfer chicken to a baking sheet and roast in a preheated oven at 350°F for 5-10 minutes until internal temperature reaches 165°F. Rest for 10 minutes.

Cook bacon in the same skillet over medium heat until crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate and chop into bite-sized pieces.

Add minced garlic and halved cherry tomatoes to the skillet. Sauté for about 2 minutes, then add cream and Parmesan. Simmer for 3 minutes.

Stir in spinach until wilted, about 1 minute.

Combine drained spaghetti with the creamy sauce, sliced chicken, and bacon. Add reserved pasta water to adjust consistency.

Garnish with torn basil and serve hot.