CHICKEN: Prepare the chicken. (See Note 1) Chop the chicken into bite-sized pieces.
PASTA AND BROCCOLI: Fill a large pot with water and bring to a boil. Chop the broccoli into bite-sized pieces. Once water is boiling, generously salt the water (I add 1 teaspoon salt to every 4 cups of water). Add in the linguine and cook according to package directions for al dente. Two minutes before the pasta will be done, add in the broccoli. Drain both together.
BACON: While pasta is boiling, add the bacon to a large dry skillet or griddle. Cook and turn strips every 2 to 3 minutes (adjusting heat as necessary) until bacon is browned and crispy, about 8 to 10 minutes. Let slightly cool and then chop coarsely.
ALFREDO SAUCE: Using the skillet from cooking the chicken (if chicken was pan-seared), heat the olive oil and butter over medium-high; then add in the minced garlic and stir until fragrant, about 30 seconds. Add in the flour and briskly whisk until a thick paste forms. Cook for about 1 minute over medium heat. Slowly and gradually pour in the chicken broth while vigorously whisking. Whisk until completely smooth.
SAUCE CONT.: Again, very slowly add in milk, whisking constantly. Whisk until mixture is slightly thickened. Add seasonings: the Italian seasoning, chicken bouillon, salt, and pepper (adjust salt to personal preference; chicken will be salted, chicken broth is salted, and pasta water is salted). If desired, add in a tiny pinch of nutmeg. Stir in the softened cream cheese and freshly grated Parmesan cheese. Reduce the heat to medium low and stir until cream cheese is smooth and Parmesan is melted. Taste and adjust sauce to taste preference adding in any additional seasonings if desired. If the sauce tastes too heavy, add a squeeze of lemon juice.
FINISHING: Add the chicken, pasta, bacon, and broccoli to the Alfredo sauce. With tongs, toss until combined. If desired, add fresh parsley and a sprinkle of red pepper flakes. Enjoy immediately.