In lrg skillet, cook bacon, remove from pan, drain reserving about 1 tbls bacon fat. Chop bacon and set aside. In same skillet add olive oil and the 1 tbls bacon fat. Place your thin sliced pieces of chicken in the skillet and cook on med to high heat for roughly 4 mins. on each side or until browned lightly on each side and cooked all the way through and no longer pink. Remove fully cooked chicken from your skillet and set aside. In same skillet, add in heavy cream, chicken broth, garlic powder, parsley, salt, pepper and Parmesan cheese. Whisk over med/high heat until it begins to thicken. Add in your spinach and sun dried tomatoes. and allow it to simmer until the spinach stats to wilt. Turn your heat to low. Next add in the chicken one at a time into the pan, lightly coat with the sauce and place the slice mozzarella cheese over each chicken piece and sprinkled and cooked bacon. Serve over pasta.