BACON: Preheat oven to 400 degrees. Lay 6 strips of bacon on a sheet pan (I did not use foil, but you can definitely bake it on foil and avoid the clean up) and bake for 15 to 20 minutes until the bacon is really crispy. Remove from oven and dry on paper towels; then cut it into small chunks.
HOMEMADE ITALIAN SPAGHETTI SAUCE: Start making the sauce now, before baking the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion, chopped, and cook it until translucent. Add garlic cloves, minced and cook until fragrant, about 1 minute.
Pour in crushed tomatoes, cup chicken broth, oregano (any Italians seasoning will do as well), dried basil, sea salt and crushed red pepper. Reduce heat to a simmer, and cook about 10 minutes.
Add ¼ cup of Parmesan cheese, stir and simmer for additional 5 minutes.
BAKING THE CHICKEN: While the sauce is simmering, start making the chicken. Lightly grease a baking dish. Paper towel dry the chicken. Season the chicken on both sides with salt and pepper. Sprinkle with Italian seasoning.
Coat the chicken with the bread crumbs (½ cup) and arrange them in the baking dish. Top with shredded Parmesan cheese (½ cup), sprinkle with cooked chopped bacon and then top with shredded Mozzarella cheese (½ cup).
Bake at 375 for 20 to 30 min until chicken is done. Do not over-bake. Make sure to check at 20 minutes by making a an incision in one of the bigger chickens to see if it’s no longer raw and pink, but instead white in color.
COOKING PASTA: Cook 12 oz of spaghetti in salty water according to your package instructions. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
ASSEMBLY: First remove ½ cup of prepared sauce (to be used on top of the chicken in the next step).
Add cooked pasta and mix well. Taste to make sure it's seasoned enough. Add more pepper and salt, if necessary.
Add baked chicken into the skillet and spoon the removed ½ cup of the warm sauce evenly over chicken. This should coat it nicely, but with bacon and Mozzarella still showing thru. Serve immediately or cover with lid to keep the dish warm.