Crisp the bacon: Heat a large skillet over medium heat. Add chopped bacon and cook until crisp, 5–7 minutes. Transfer bacon to a plate and keep the drippings in the pan. If using turkey bacon, add 1 tablespoon olive oil for extra fat.

Brown the turkey: Add ground turkey to the skillet. Season with salt, pepper, and half the Italian seasoning. Cook, breaking it up, until no longer pink and lightly browned, 5–6 minutes. If using pre-cooked turkey, simply warm it through in the drippings for 1–2 minutes.

Sauté aromatics and veggies: Push turkey to the sides. Add butter to the center of the pan. Stir in garlic (and mushrooms, if using). Cook until fragrant and softened, about 2–3 minutes. Combine with the turkey.

Build the sauce: Pour in chicken broth and scrape up browned bits. Reduce by about half, 2–3 minutes. Lower heat and stir in heavy cream and cream cheese (if using). Simmer gently, not boiling, until slightly thickened, 3–4 minutes.

Add cheese: Sprinkle in parmesan a handful at a time, stirring until melted and smooth. The sauce should be glossy and coat a spoon. If it’s too thick, splash in more broth; too thin, simmer 1–2 minutes longer.

Finish the skillet: Fold in spinach until wilted, 1–2 minutes. Stir in the crisp bacon. Add remaining Italian seasoning, red pepper flakes, and adjust salt and pepper. For brightness, stir in lemon zest.

Serve: Remove from heat and garnish with parsley. Enjoy as-is or spoon over zucchini noodles, riced cauliflower, or roasted broccoli for a bigger plate.