Preheat & Cook Pasta:

• Preheat oven to 375°F.

• Cook spaghetti al dente or slightly undercooked. Drain and set aside.

Cook Bacon & Vegetables:

• In a large skillet or pot, cook bacon until crispy. Remove and set aside.

• In the bacon grease, sauté onion and bell pepper for 5 minutes until soft.

• Add garlic and butter, cooking for 1 more minute.

Make the Sauce:

• Sprinkle flour over the vegetables, stirring to coat. Cook for 2-3 minutes.

• Slowly whisk in chicken broth, scraping up any browned bits.

• Stir in Italian seasoning, salt, and pepper.

• Add milk and cream, whisking until smooth.

• Stir in cream cheese (in small pieces) and whisk until fully melted.

• Mix in diced tomatoes with green chilies and ½ cup mozzarella cheese, stirring until melted.

Assemble & Bake:

• Stir in shredded chicken, half of the crumbled bacon, and cooked spaghetti. Toss well.

• Transfer to a 10×10-inch casserole dish if your skillet isn’t oven-safe.

• Top with remaining bacon and ¾ cup mozzarella cheese.

• Bake for 15-20 minutes, until cheese is melted and bubbly.

Garnish & Serve:

• Remove from oven and sprinkle with fresh parsley, if desired. Serve hot.