Pre-Heat oven to 425º
Fill large pot with water, add 1-tsp of salt and begin heating to a slight boil.
Pound chicken to 1/2 inch thick pat dry with paper towel.
Combine Panko, half the parmsean 1-tsp Tuscan Heat spice. Add a pinch of salt and pepper. Very lightly season chicken with the Tuscan Heat spice (about 1 tsp for both pieces of chicken) and place on a baking sheet. Cover the top of the chicken with a thin layer of sour cream. Heavily coat the chicken with the Panko mixture ( no need to coat the underside) set aside.
Finely chop sun-dried tomatoes. Half the grape tomatoes lengthwise.Remove leaves from parsley and chop finely.
When oven is pre-heated, place chicken on top rack and cook for 20-25 min.
In a large pan, fry the bacon until crispy.Place bacon on a paper to towel to drain.Pour off half the bacon grease. Allow pan to slightly cool.
Bring water to a medium boil and drop pasta. cook for 15 min.
Over medium head, Using the same pan that was used for the bacon, add 2 Tbsp butter, the sun dried tomatoes, fresh tomatoes and garlic. Cook until fragrant stirring occasionally. Stir in cream cheese 1/2 cup water ( tip:use pasta water). Reduce heat and simmer until pasta in done.
Drain pasta and add to sauce. Stir in half the parsley and chives. Reduce heat and simmer until chicken is done.
Plate spaghetti, top with chicken. Garnish with remaining parsley and chives.