Cook the bacon
* In a large skillet, cook bacon until crispy.
* Remove, chop into small pieces, and set aside.

Cook the sausage
* In the same skillet, melt 1 tbsp butter over medium heat.
* Add minced garlic and cook until fragrant (about 30 seconds).
* Add the coined chicken sausage and cook until browned.
* Season with garlic salt, onion powder, Italian seasoning, parsley, salt, and pepper.
* Stir in the chopped bacon and reduce heat to low to keep warm.

Boil the pasta
* Meanwhile, cook cellentani pasta according to package directions.
* Drain and set aside.

Make the creamy base
* In the empty pasta pot, add the cream cheese over low heat.
* Return drained pasta to the pot and stir until cream cheese begins to melt and coat the noodles.
* Add cream of chicken soup, chicken broth, and 1 tbsp butter. Stir until well combined.

Add the cheeses
* Mix in shredded mozzarella and Parmesan to taste until melted and creamy.

Combine everything
* Add the sausage and bacon mixture to the pasta.
* Toss until everything is well coated.

Serve & enjoy
* Garnish with extra parsley or Parmesan if desired.
* Serve warm.