In a large skillet, heat the olive or coconut oil.
Add the diced chicken to the preheated skillet and saute until the chicken is cooked through.
Once the chicken is cooked, add the spinach and saute just until wilted.
Sprinkle with the onion salt, pepper, onion powder, garlic powder, and parsley and stir to combine.
Cut the cream cheese into 1-inch pieces and add it to the skillet.
Stir often until the cream cheese is melted.
While it is melting, rinse the shirataki noodles as directed.
Add the noodles to the pan and stir until everything is heated through and the sauce has thickened. If your sauce is too thick, you can add ½ cup milk or coconut milk.
Add the Parmesan cheese and stir until evenly mixed in and melted.
Remove from heat.
Top with crumbled bacon and parsley, if using, and serve.
Notes
If you have time and don't want to use the shirataki noodles, you can use a spiralizer to make other veggie noodles, thinly sliced and sauteed cabbage, or cooked spaghetti squash.