Boil a large pot of salted water and cook spaghetti according to package directions until al dente. Drain, reserving a splash of pasta water.

In a large skillet over medium-high heat, cook chopped bacon until crispy. Remove bacon, leaving the grease in the pan.

Add chicken chunks to the bacon grease (add olive oil if needed) and cook until golden brown and cooked through. Remove chicken.

Add minced garlic to the skillet and sauté for 30 seconds.

Lower heat to medium. Whisk in heavy cream and barbecue sauce. Simmer for 2-3 minutes.

Reduce heat to low. Stir in Monterey Jack and Parmesan cheese until fully melted and smooth.

Stir in drained tomatoes and spinach. Cook for 1 minute until spinach wilts.

Add cooked pasta, chicken, and half the bacon back to the skillet. Toss to coat. Top with remaining bacon and parsley to serve.