Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain well and set aside.

While pasta is cooking, place chopped bacon in a large cold skillet or Dutch oven. Cook over medium heat until crisp, about 8-10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving 1-2 tablespoons of bacon fat in the skillet. Add the cubed chicken to the skillet and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.

Add the chopped onion to the same skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the softened cream cheese until it melts completely into the onions and garlic. Pour in the BBQ sauce and the can of diced tomatoes and green chiles. Stir until smooth. Bring to a simmer, then stir in 1 cup of the shredded Monterey Jack cheese until melted and the sauce is creamy.

Return the cooked chicken and half of the crispy bacon to the skillet. Add the drained spaghetti and toss everything together until the pasta is thoroughly coated in the sauce.

Sprinkle the remaining 1 cup of Monterey Jack cheese and the rest of the bacon over the top. Cover the skillet, reduce heat to low, and let it sit for 2-3 minutes, or until the cheese is fully melted. Garnish with fresh parsley and serve immediately.