Cook the bacon in a skillet until deeply crispy and brown; the sizzle should be constant. Remove and crumble, but leave the drippings in the pan.

Add the chicken pieces to the hot bacon drippings over medium heat. Season with garlic powder, salt, and pepper. Cook until no longer pink and starting to brown at the edges, about 6–8 minutes.

Meanwhile, boil the spiral pasta according to package directions until al dente. Drain well so the casserole stays creamy, not soupy.

Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.

In the same pasta pot, combine the cooked pasta, browned chicken, both cans of cream of chicken soup, and 1 cup of shredded Monterrey Jack. Stir until everything looks evenly coated and glossy.

Pour the mixture into the prepared baking dish. Scatter the crumbled bacon on top, then sprinkle the remaining 1 cup of cheese evenly.

Bake uncovered for about 20 minutes, until cheese is fully melted and edges turn golden brown. Let it rest for 5 minutes before serving.