Place the spiralized zucchini in an 8×8 or 9×9 baking dish that has been lightly greased. Set aside.
Heat a frying pan on medium high and add the bacon. Cook the bacon on both sides until crisp. Remove bacon and set aside. Coat both sides of the chicken breasts with salt and pepper. Add the chicken breasts to the same pan the bacon was cooked in. Cook chicken on both sides until deep golden brown and cooked through, about 4-5 minutes per side (depending on how big the breasts are). While the chicken is cooking, chop the bacon.
When the chicken has finished cooking, remove from the pan and place on a cutting board to rest while you make the sauce.
Pour 1/2 of the fat and juices in the frying pan into a blender(preferably a high speed blender), and discard the rest.
Place the cauliflower, onion, salt, garlic, and chicken broth in a saucepan and cover with a lid. Heat on medium high and steam the mixture for 5 minutes, or until the cauliflower is soft. Add the contents of the saucepan to the blender and pour in the almond milk. Blend on high speed until the sauce becomes smooth and creamy. Taste the sauce and add more salt and pepper, if needed.
Sprinkle the chopped bacon over the zucchini noodles. Slice the chicken and place the slices on top of the zucchini noodles. Pour the sauce over the noodles and chicken, covering the entire dish.
Heat the oven to broil. Place the dish on the middle rack and cook for 10-15 minutes, or until the sauce is hot and bubbling. The zucchini noodles should be heated through, but not cooked to the point that they start releasing all their liquid. If the zucchini does heat to the point that there is liquid in the bottom of the dish, carefully drain off before serving.
Sprinkle the chopped parsley over the top of the bake and serve.
I often add seasoning to my chicken, such as Italian seasoning, garlic powder and cayenne pepper.