1️⃣ Cook the turkey bacon: In a skillet over medium heat, cook the turkey bacon until crispy. Remove from the skillet, crumble, and set aside.

2️⃣ Cook the chicken: Using the same skillet with the turkey bacon drippings, add the chicken chunks. Season with garlic powder, salt, and pepper. Cook until the chicken is no longer pink, about 6-8 minutes. Set aside.

3️⃣ Prepare the pasta: In a large pot, cook the spiral pasta according to package directions until al dente. Drain well, return to the pot, and set aside.

4️⃣ Combine ingredients: Add the cooked chicken, both cans of cream of chicken soup, and 1 cup of shredded Monterey Jack cheese to the pasta. Stir well to combine.

5️⃣ Assemble the casserole: Preheat the oven to 400°F (200°C) and spray a 9×13-inch baking pan with non-stick spray. Pour the pasta mixture into the prepared pan. Top with the crumbled turkey bacon and sprinkle the remaining cup of cheese over the casserole.

6️⃣ Bake: Place in the preheated oven and bake for about 20 minutes, or until the cheese is melted and golden.

7️⃣ Serve: Let cool slightly, then serve while hot and gooey!