Preheat and prep the pan. Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar casserole with a little olive oil or butter.

Cook the bacon. In a skillet over medium heat, cook bacon until crisp. Remove to a paper towel-lined plate and crumble when cool. Reserve 1 tablespoon bacon fat in the pan if you like extra flavor.

Cook the chicken. Season chicken with salt and pepper. Pan-sear in the reserved bacon fat plus a bit of olive oil, 4–6 minutes per side until cooked through, or use leftover rotisserie chicken. Chop or shred into bite-size pieces.

Par-cook the veggies. For broccoli, steam or sauté until just tender-crisp, 3–4 minutes. For riced cauliflower, sauté in olive oil 5–7 minutes to drive off moisture. Season lightly with salt and pepper. Drain any excess liquid.

Make the Alfredo sauce. In a medium pot over medium heat, melt butter. Add garlic and cook 30–60 seconds until fragrant. Stir in cream and broth. Whisk in cream cheese until smooth. Reduce heat to medium-low and simmer 3–4 minutes to thicken slightly.

Add the cheeses and seasonings. Whisk in Parmesan until melted and glossy. Stir in Italian seasoning, onion powder, red pepper flakes, and a pinch of black pepper. Taste and adjust salt. The sauce should be thick enough to coat a spoon.

Assemble the bake. In the prepared dish, combine chicken, bacon (reserve a little for topping), and veggies. Pour the Alfredo sauce over and toss gently to coat. Sprinkle mozzarella and a little extra Parmesan on top. Finish with the reserved bacon.

Bake until bubbly. Bake 18–22 minutes, until the cheese is melted and the edges are bubbling. For a golden top, broil 1–2 minutes, watching closely.

Rest and garnish. Let it sit 5–10 minutes so the sauce sets. Garnish with chopped parsley and a few grinds of black pepper. Serve warm.