In a skillet over medium heat, cook the bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, reserving about 2 tablespoons of drippings.

In the same skillet, add the chicken seasoned with garlic powder, salt, and pepper. Cook for 6-8 minutes until no longer pink and slightly browned.

Boil salted water in a large pot, add spiral pasta, and cook until al dente, about 7-9 minutes. Drain and return to the pot.

Combine the cooked pasta with the chicken, cream of chicken soup, and 1 cup of Monterrey Jack cheese in the pot. Stir until fully coated.

Pour the mixture into a greased 9x13-inch baking dish, spread evenly, top with crumbled bacon and remaining cheese. Bake at 400°F for 20 minutes.

For extra crisp, broil the casserole for 1-2 minutes, watching closely to prevent burning.