- In a large skillet, heat the olive or coconut oil.
 
 
 
- Cut the chicken into ½ inch pieces.
 
 
 
- Add the chicken to the preheated skillet and saute until the chicken is cooked through.
 
 
 
- Once the chicken is cooked, add the spinach and saute until just wilted.
 
 
 
- Sprinkle with the onion salt, pepper, onion powder, garlic powder, and parsley and stir to combine.
 
 
 
- Cut cream cheese into roughly 1-inch pieces and add it to the pan.
 
 
 
- Stir often until the cream cheese is melted.
 
 
 
- While it is melting, rinse shirataki noodles as directed.
 
 
 
- Add the noodles to the pan and stir until all are heated through and 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.