Prep the chicken. Pat chicken dry and season with salt, pepper, Italian seasoning, garlic powder, and onion powder. This builds flavor from the start.

Crisp the bacon. In a large skillet over medium heat, cook the chopped bacon until crisp. Remove to a plate, leaving about 1–2 tablespoons of bacon fat in the pan.

Sear the chicken. Add olive oil if the pan looks dry. Cook chicken in a single layer over medium-high heat for 5–7 minutes, stirring occasionally, until browned and just cooked through. Transfer to a plate.

Sauté the garlic. Reduce heat to medium. Add butter, then minced garlic. Cook for 30–60 seconds until fragrant, stirring constantly to avoid burning.

Build the sauce. Pour in the chicken broth and scrape up any browned bits. Stir in the heavy cream and bring to a gentle simmer.

Melt in the cheeses. Whisk in Parmesan a handful at a time until smooth. If using, add cream cheese in small pieces and whisk until fully melted and silky.

Adjust thickness. Simmer 3–5 minutes, stirring often, until the sauce lightly coats the back of a spoon. If it gets too thick, add a splash more broth or cream.

Combine everything. Return the chicken and half the bacon to the skillet. Toss to coat and simmer 1–2 minutes to warm through. Taste and season with salt and pepper as needed.

Serve. Spoon over zucchini noodles, spaghetti squash, or enjoy as a saucy skillet meal. Top with remaining bacon, extra Parmesan, and chopped parsley.