Place the bacon in a skillet over medium heat. Cook for 3-4 minutes per side or until it is brown and crispy. Remove to a paper towel lined plate.

Preheat the oven to 350 degrees. Season the chicken breasts with salt and pepper and put them in the skillet with the bacon grease.

Cook for 5 minutes per side or until the chicken is browned and partially cooked. Remove from skillet and place in a 9 x 13 baking dish.

Add the onion and garlic to the same pan and cook for 3 minutes. Add the mushrooms and cook for 2 more minutes.

Stir in the apples and cook for 2-3 minutes or until softened.

Crumble two pieces of the cooked bacon and mix it into the onion and mushroom mixture along with the chicken broth and white wine.

Reduce the heat to low and stir in the cream cheese and cheddar cheese. Mix until well combined and the cheeses are melted.

Pour over top of the chicken breasts in the baking dish.

Break the remaining two strips of bacon in half and place one on top of each chicken breast.

Bake in the oven for 25-30 minutes.

Meanwhile, cook the spaghetti according to the package directions. Drain and keep warm.

Serve the chicken on top of the spaghetti and spoon any extra sauce over top. Garnish with parsley if desired.