Preheat oven to 375 degrees F.

Cook the spaghetti in a large pot of boiling, salted water to just al dente (should still have a good “bite” to it). Drain and set aside.

Meanwhile, in a large saute pan or skillet, melt butter over medium low heat. Add onions and cook for 1 minute, then add minced garlic and cook 1 more minute. Add flour to the pan, and whisk together to make a roux. Cook until golden; 1-2 minutes. Add the chicken broth and milk, and whisk together to smooth out the lumps. Bring to a simmer and continue cooking until the mixture thickens; 2-3 minutes. Remove from heat. Season with salt and pepper. *If the mixture is too thick, whisk in a little chicken broth or milk to thin it out a little bit.

To the chicken broth mixture, stir in sour cream, 1 1/2 cups of mozzarella cheese and 1/2 cup Parmesan cheese. Add the cooked spaghetti, chicken, peas and bacon (reserve a small handful of the bacon for topping if desired) to the mixture and toss to combine and coat well.

Sprinkle the remaining ½ cup of Mozzarella on top of the spaghetti. Top with remaining bacon.

Bake in the preheated oven for 15-20 minutes or until golden and bubbly.

Let stand for 10 minutes before serving.

Garnish with fresh minced parsley.