Using meat mallet or skillet, pound chicken to flattened and tenderize it. Season chicken on both sides with salt, pepper, garlic powder and paprika. Set aside.
In a small bowl, mix tablespoon of garlic powder, onion powder, dried chives and dried parsley. Set aside.
Cook pasta according to instructions on package.
Heat a large skillet over medium-high heat. Add bacon and cook until done. Drain on paper towels. Reserve 1/4 cup of bacon fat, and leave the rest in the skillet. If not using a nonstick skillet, you may need to add a little oil if not enough bacon fat was left. Add chicken to skillet, and cook on both sides until an internal temperature of 165 is reached, approximately 5 minutes on each side.
While chicken is cooking heat a large skillet over medium heat. Add bacon fat, then mix in flour. Stir or whisk until a creamy roux is formed.
Add heavy cream and cream cheese. Bring to a simmer, and stir until cream cheese starts to melt. Mix in chicken broth, garlic, seasoning mixture and lemon juice. Simmer for 5 - 7 minutes, stirring or whisking occasionally. Taste sauce and add salt if needed. Turn heat down to low.
Add mozzarella cheese pearls, and stir until cheese melts. Toss cooked pasta in sauce, then top with chicken and bacon. Garnish with optional parsley, and serve warm.