Place bacon on a microwave-safe plate lined with paper towels. Cover top with more paper towels and cook in microwave 2 minutes.
In a large nonstick pan, add bacon and continue to cook until crispy. Drain on paper towels. Cool and crumble.
To the same pan with bacon drippings, add chicken; sauté about 3 minutes per side until cooked. Transfer cooked chicken to the plate.
While the chicken is cooking, cook spaghetti in pot or pan of boiling water until al dente (not overcooked) Drain pasta into a colander with the frozen peas. Shake pasta to remove excess water.
In the same pan, the chicken was cooked in, deglaze the pan with wine, broth, and juice, scraping up any bits on the bottom. Reduce a little, about 30 seconds to 1 minute over low heat.
In a large bowl, whisk together 3 tablespoons Parmesan cheese, egg, milk, salt, and pepper. In this same bowl, combine the crumbled bacon, chicken, and deglazed sauce with this egg mixture. Add hot pasta and toss well to combine and coat. If not hot enough zap the entire bowl in microwave for 1-2 minutes.
Divide among 2 plates. Sprinkle each with 1 teaspoon Parmesan cheese, if desired. Serve immediately.