1. Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish with olive oil and set aside.

2. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package directions. Drain and return the pasta to the pot.

3. While the pasta cooks, heat a large skillet over medium heat. Add the chopped mushrooms or turkey bacon alternative and cook until lightly browned and aromatic. Transfer to a plate and set aside.

4. In the same skillet, add the chicken pieces. Season with salt and pepper and cook, stirring occasionally, until the chicken is lightly golden and fully cooked through. Remove from heat.

5. Add the Alfredo sauce to the cooked pasta, then stir in the chicken and about two-thirds of the mushroom or turkey bacon mixture. Mix until everything is evenly coated. Taste and adjust seasoning if needed.

6. Spoon half of the pasta mixture into the prepared baking dish. Sprinkle with half of the mozzarella cheese. Add the remaining pasta mixture and top with the rest of the cheese and remaining mushroom mixture.

7. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 5 to 10 minutes, or until the cheese is melted and lightly golden.

8. Remove from the oven, garnish with chopped parsley if desired, and serve hot.