Prep the oven and pan: Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.

Cook the bacon: In a large skillet over medium heat, cook chopped bacon until crisp. Transfer to a paper towel–lined plate. Reserve 1–2 tablespoons of bacon fat in the skillet.

Par-cook the cauliflower (or zucchini): Cauliflower: Steam or microwave florets until just tender, 4–6 minutes. Drain well and pat dry.

Zucchini: Slice into half-moons, sprinkle with salt, let sit 10 minutes, then blot excess moisture.

Cook the chicken: Season chicken with salt, pepper, and half the Italian seasoning. In the bacon-fat skillet, add olive oil if needed and sauté chicken over medium-high heat until cooked through and browned, about 6–8 minutes. Let rest 5 minutes, then chop or shred.

Make the Alfredo sauce: In the same skillet, melt butter over medium heat. Add garlic and cook 30 seconds. Stir in heavy cream and cream cheese. Whisk until smooth and slightly thickened, 3–4 minutes. Add Parmesan, remaining Italian seasoning, and red pepper flakes. Simmer 2 minutes until silky. Season with salt and pepper to taste.

Assemble the bake: Combine chicken, cauliflower (or zucchini), and most of the bacon in the baking dish. Pour the Alfredo sauce over and toss gently to coat. Top with mozzarella and the remaining bacon.

Bake: Bake 18–22 minutes, until the cheese is melted and bubbly. For a golden top, broil 1–2 minutes at the end, watching closely.

Finish and serve: Let rest 5–10 minutes to set. Garnish with chopped parsley and a sprinkle of Parmesan. Serve warm.