Prep the vegetable base: If using zucchini, spiralize into zoodles, salt lightly, and let drain in a colander for 15–20 minutes. Pat very dry. If using spaghetti squash, roast until tender and shred with a fork. If using broccoli, steam until just tender-crisp. Set aside.

Cook the bacon: In a large skillet over medium heat, cook bacon until crisp. Remove to a paper towel-lined plate and crumble. Reserve 1–2 tablespoons bacon fat in the pan for extra flavor.

Season and cook the chicken: Slice chicken into thin cutlets or bite-size pieces. Season well with salt, pepper, Italian seasoning, and a pinch of onion powder. Add olive oil (if needed) to the skillet and cook chicken over medium-high heat until golden and cooked through, about 4–6 minutes per side for cutlets or 6–8 minutes total for pieces. Transfer to a plate and rest 5 minutes, then slice or cube.

Make the Alfredo sauce: In the same skillet, lower heat to medium. Add butter and minced garlic; cook 30–60 seconds until fragrant. Pour in chicken broth and scrape up browned bits. Stir in heavy cream and cream cheese (if using). Simmer gently, stirring, until smooth and slightly thickened, 3–5 minutes.

Add the cheese: Reduce heat to low. Whisk in Parmesan a handful at a time until melted and velvety. Season with salt, black pepper, and a pinch of red pepper flakes if you like heat. Add lemon zest and a small squeeze of lemon juice to brighten.

Combine: Return chicken and crumbled bacon to the skillet. Toss to coat. Fold in your veggie base gently so it doesn’t release too much water. Warm through for 1–2 minutes. Adjust seasoning to taste.

Portion: Divide evenly into 4–5 airtight meal prep containers. Top with extra Parmesan and chopped parsley if you like.

Cool properly: Let containers cool uncovered for 15–20 minutes before sealing to avoid condensation and soggy results.