Bring a large pot of water to boil on the stove and cook the rotini until al dante, about 7 minutes. Strain and set the pasta aside once done.
While the pasta cooks, cut the broccoli florets then mince the onion and garlic. Set the vegetables aside and first small dice the bacon before cutting the raw chicken into bite-sized pieces.
Pre-heat the oven to 375F, then saute the bacon in a pan, and cook it until it has barely started to brown and is about half cooked. Add the chopped chicken to the pan and continue cooking until the chicken is cooked and starts to brown. Add the onion, and garlic to the pan, and cook for 2-3 minutes. Add the broccoli florets and 2 cans of coconut milk to the pan. Stir to loosen any bits of bacon or chicken that may be stuck to the pan.
Bring the pan with the chicken, broccoli, and coconut milk to a boil. Once it boils, combine the cooked noodles, and the casserole filling in a casserole dish. Mix it well to evenly distribute the chicken and broccoli. Top with dairy-free mozzarella shreds and bake in the oven for about 45 minutes or until golden brown.