In a large skillet, cook the bacon over medium heat, about 5 minutes. Add minced garlic and cook for another 1-2 minutes. Transfer to a paper towel lined plate and drain most of the bacon grease from the skillet and return the empty skillet to the stove.

Pat chicken dry with paper towels. If using full sized chicken breasts, pound to even thickness.

Prepare 3 shallow containers - One with a mixture of the flour, garlic powder and a teaspoon of salt and ½ teaspoon of black pepper, a second with whisked eggs and milk, and a third with panko breadcrumbs. Coat chicken in flour, then egg, then panko. Set aside.

Heat about ½ cup vegetable oil to the skillet over medium high heat. Carefully place chicken in the hot oil and fry for about 3-4 minutes per side, until chicken is no longer pink. Transfer to a paper towel lined plate.

While the chicken is cooking, cook the pasta. Bring a large pot of water to boil and cook the pasta to al dente, according to package directions. Before draining, reserve ½ cup of starchy pasta water, then drain and return pasta to the pot.

Turn the heat to low, and add the bacon and garlic and toss with the pasta.

Whisk eggs, parmesan cheese and minced parsley in a small bowl and season with a pinch of salt and pepper.

Pour the egg mixture over the pasta and toss to coat completely, adding a few tablespoons as a time of the reserved pasta water. Toss until the sauce becomes creamy, add more pasta water if needed.

Cut the crispy chicken into strips and serve with the pasta, garnished with fresh parsley and Parmesan cheese.