Preheat your oven to 350°F (175°C).

In a large pot, bring salted water to a boil and cook spaghetti until al dente, about 8-10 minutes. Drain and toss with olive oil.

Season chicken breasts with salt and pepper, cook in a skillet over medium heat for 6-7 minutes per side until golden brown. Shred into bite-sized pieces.

In the same skillet, cook bacon until crispy, about 5-7 minutes. Crumble and set aside.

In a mixing bowl, combine cream of chicken soup, sour cream, and half of the cheddar cheese. Stir until smooth. Add spaghetti, shredded chicken, and crumbled bacon, mix well.

Spread the mixture in a greased 9x13 inch baking dish. Top with remaining cheddar cheese, crumbled bacon, and green onions.

Bake for 20-25 minutes until cheese is bubbly and golden.

Let it rest for 5 minutes before serving.