Season the chicken thighs generously with your favorite BBQ or all purpose rub and grill over medium-high heat until they reach an internal temperature of 175–185°F. Let the chicken rest for 5–10 minutes before dicing it into bite-sized pieces.

Bring a large pot of generously salted water to a boil and cook the rotini until al dente according to the package directions. Drain the pasta, reserving about 1/2 cup of the pasta water, and set the pasta aside while you prepare the Alfredo sauce.

In a medium saucepan over medium heat, melt the butter and add the grated garlic. Cook for about 2 minutes until fragrant, then stir in the heavy cream and bring it to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the sauce begins to thicken slightly.

Remove the saucepan from the heat and gradually whisk in the Parmesan cheese until completely melted and smooth. Season with salt and black pepper to taste, adding a splash of the reserved pasta water if needed to loosen the sauce.

In a large mixing bowl, combine the cooked rotini, diced grilled chicken, cooked bacon, and enough Alfredo sauce to evenly coat everything. Fold in the grated Parmesan cheese and chopped parsley, tossing until the pasta is creamy and well combined. Add more Alfredo sauce if desired.

Serve immediately while hot, garnished with additional Parmesan cheese, fresh parsley, and freshly cracked black pepper. Pair with garlic bread, a simple Caesar salad, or roasted vegetables for a complete meal.