Prep and preheat: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Cook the bacon: In a skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate and chop. Reserve 1 tablespoon of bacon fat if you like extra flavor in the sauce.

Cook the chicken (if not using pre-cooked): Season chicken pieces with salt, pepper, and paprika. Sauté in olive oil over medium-high heat until browned and cooked through, about 6–8 minutes. Set aside.

Par-cook the vegetables: For broccoli, steam or microwave until just tender-crisp (about 3–4 minutes). For riced cauliflower, microwave 3–4 minutes, then squeeze out excess moisture with a clean towel. This keeps the bake from getting watery.

Make the Alfredo sauce: In a medium saucepan over medium heat, melt butter (and bacon fat if using). Add garlic and cook 30 seconds until fragrant. Whisk in heavy cream and cream cheese until smooth.

Thicken and season: Stir in Parmesan until melted and the sauce thickens. Add Italian seasoning, onion powder, plus salt and pepper to taste. If the sauce is too thick, whisk in a splash of chicken broth until it coats a spoon.

Assemble the bake: In a large bowl, combine chicken, vegetables, half the bacon, and half the mozzarella. Pour the Alfredo sauce over and toss to coat evenly.

Transfer and top: Spread the mixture in the prepared baking dish. Sprinkle the remaining mozzarella and bacon on top.

Bake: Bake for 18–22 minutes, until bubbly around the edges and the cheese is melted and lightly golden.

Broil (optional): For a deeper golden top, broil on high for 1–2 minutes. Watch closely to avoid burning.

Rest and serve: Let the bake rest 5 minutes so the sauce sets slightly. Garnish with parsley. Taste for salt and pepper before serving.