Heat a large skillet over medium heat. Add the chopped bacon and cook for 5–7 minutes, stirring occasionally, until golden brown and crispy.

Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the skillet.

Add the broccoli florets to the skillet. Cook for 4–5 minutes, stirring occasionally, until the broccoli becomes bright green and tender-crisp.

For softer broccoli, add 2 tablespoons of water, cover the skillet, and steam for another 2–3 minutes.

Transfer the broccoli to a plate temporarily.

Reduce the heat to medium-low and add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant.

Pour in the heavy cream and add the softened cream cheese. Stir continuously until the cream cheese melts and the sauce becomes smooth and creamy.

Add the cheddar and Parmesan cheese. Stir until the cheeses melt completely into the sauce.

Season with salt, black pepper, and paprika.

Return the cooked broccoli to the skillet and gently stir until every piece is coated in the creamy cheese sauce.

Add most of the crispy bacon and stir once more. Cook for another 1–2 minutes, allowing all the flavors to come together.

Remove from the heat and sprinkle the remaining crispy bacon over the top. Garnish with fresh parsley and a little extra Parmesan if desired.

Serve immediately while warm and creamy.