1. To make the chicken Alfredo casserole with spinach: Add olive oil, garlic, and Italian seasoning into a Ziplok bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C).

2. In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds. Add the cream, cream cheese, and chicken stock, stir well and bring to a boil. Add in the Parmesan, parsley, and pepper, stirring constantly until the cheese has melted and no lumps remain.

3. Arrange chicken breasts drained from the marinade in a baking dish. Top with chopped spinach then spread the Alfredo sauce over. Sprinkle mozzarella and finish with crisp bacon.

4. Bake the chicken casserole for 25-30 minutes, depending on the size of chicken breasts. Chicken is done when cooked through to an internal temperature of 165˚F (75°C). Sprinkle with more chopped parsley. Serve the chicken spinach alfredo casserole with a side of cauliflower rice, zucchini noodles, or pasta for non-keto. Enjoy!