Preheat the oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish.

Cook the bacon: In a large skillet, cook bacon until crisp. Remove, drain on paper towels, and crumble. Leave about 1 tablespoon bacon fat in the skillet for flavor.

Sauté aromatics: Add a drizzle of olive oil if needed. Cook the onion over medium heat until softened, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.

Wilt the spinach: Add the spinach and a pinch of salt. Toss until wilted and most moisture evaporates, 2–3 minutes. Remove from heat.

Make the creamy sauce: In a bowl, whisk cream cheese, heavy cream, and chicken broth until smooth. Stir in Italian seasoning, smoked paprika, onion powder, and a good pinch of salt and pepper. If the cream cheese is stiff, microwave the mixture for 15–20 seconds to loosen.

Combine the filling: In a large mixing bowl, add chicken, sautéed spinach mixture, half the crumbled bacon, 1 cup shredded cheese, and the Parmesan. Pour in the creamy sauce and mix until everything is evenly coated. Taste and adjust seasoning.

Assemble: Spread the mixture into the prepared baking dish. Top with the remaining 1/2 cup shredded cheese and the rest of the bacon.

Bake: Bake uncovered for 18–22 minutes, until the casserole is bubbly and the top is lightly golden. If you like a deeper color, broil for 1–2 minutes at the end, watching closely.

Rest and serve: Let it rest 5–10 minutes so it sets up. Finish with a squeeze of lemon or a sprinkle of red pepper flakes if desired.