Boil the pasta until it’s al dente, drain and set aside.
Heat the oil in a large skillet or pot on medium heat
Season the chicken breasts with salt, pepper, creole seasoning, smoked paprika, and garlic powder. Once the oil is hot, cook the chicken breasts on both sides, until they are done and then remove from the pan once thoroughly cooked. Let the chicken rest for 10 minutes and then slice into small pieces.
Add the onions and peppers to the pot and cook until fragrant and tender. Add in the Worcestershire Sauce, garlic powder, onion powder, creole seasoning, salt & pepper, chicken, and cooked pasta. Stir everything together.
Turn the heat to medium low, add in the heavy cream, and bring the heavy cream to a low boil and then stir in the cheese. Make sure the cheese is evenly distributed throughout the chicken and pasta. Add the spinach, stir, and let it simmer for another 5-7 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Pour the Alfredo mixture into a medium sized casserole dish. Top the dish off with the remaining shredded cheese and the bacon crumbles. Broil for 10-15 minutes or until the top is nice and golden. Let the pasta bake set for 10 minutes before serving. Top with the fresh parsely & enjoy!