Fill a pot with a few inches of water, add a large pinch of seasoned salt, and put a steamer basket over top. Be certain the water does not touch the bottom of the basket. Bring the water to a simmer over medium-high heat. Add in chopped broccoli florets and cover. Steam for 3 to 5 minutes or until tender. Remove broccoli and add more water to the same pot, bringing the water to a boil.
Cook the linguine and drain.
Place the turkey bacon in a large dry skillet and cook until crispy, flipping occasionally. Coarsely chop.
Using the same skillet you cooked the bacon in (wipe out any grease), add in the olive oil. Heat to warm and then add in the minced garlic and stir until fragrant. Add in the flour and briskly whisk until a thick dough forms. Cook for about 1 minute over medium heat.
VERY slowly pour in the chicken broth while vigorously whisking. Whisk until completely smooth.
Again, very slowly add in two cups of milk (at room temperature preferred) whisking constantly. Save the last 1/2 cup for later.
Add in 1/2 teaspoon seasoned salt, chicken seasoning, and pepper (I add about a heaping 1/4 teaspoon pepper). Allow to slightly thicken.
Stir in the room temperature cream cheese, 1/2 cup Parmesan cheese, pinch of nutmeg, and if desired 1/2 teaspoon lemon zest and 1 teaspoon fresh lemon juice.
Add the chicken, pasta, bacon, and broccoli to the cream sauce. Toss and add the extra 1/2 cup milk if needed to thin. Add remaining 1/4 cup Parmesan cheese.
Garnish with fresh parsley if desired and a sprinkle of red pepper flakes for a little touch of heat.