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Preheat the oven to 400 degrees F.
Grease a 9x13-inch baking pan with non-stick spray.
In a large skillet, cook the bacon until crisp, about 5-7 minutes.
Transfer the bacon to a paper-towel-lined plate to drain.
Cook the chicken in the bacon drippings until cooked through at 165 degrees F, about 5 minutes.
Add the garlic powder, the salt, and the pepper.
Prepare the pasta according to package directions.
Drain the pasta and return it to the pot.
Add the cooked chicken, the cream of chicken soup, and 1 cup of the cheese, stirring well to mix.
Pour the pasta into the prepared baking dish.
Crumble the bacon and sprinkle it over the top of casserole.
Top the casserole with the remaining Monterey Jack cheese.
Bake the casserole until the cheese is melted and beginning to brown, about 20 minutes.
Serve