Start by cooking and crumbling the bacon. While the bacon is cooking, cut the chicken into bite-sized chunks. Set the cooked bacon aside.
In the same pan used for bacon, cook the chicken in the bacon drippings. Season with garlic powder and salt and pepper to taste.
Prepare the spiral pasta according to the package directions. Spray a 9×13 baking pan with non-stick cooking spray and preheat the oven to 400°F (200°C).
Once the pasta is cooked and drained, return it to the pot. Add the cooked chicken, both cans of cream of chicken soup, and 1 cup of the Monterrey Jack cheese. Stir well to combine.
Pour the mixture into the prepared baking dish. Sprinkle the crumbled bacon over the top, then cover with the remaining cup of Monterrey Jack cheese.
Bake in the preheated oven for about 20 minutes, until the cheese is melted and starts to brown on top.