Season chicken breasts with seasoning.
Cook chicken breasts, grilled or with method of choice, to an internal temperature of 165°F. When cool, cut into slices or bite-sized pieces. Set aside.
Cook bacon until crispy. Remove to a paper towel-covered plate to drain excess grease. When cool, crumble into small pieces. Set aside.
Prepare pasta according to package directions. Drain. Set aside.
Place a large sauté pan over medium heat.
Add butter.
When butter is melted and hot, but not burnt, add onion and garlic. Cook until onion pieces begin to turn translucent.
Add prepared chicken, prepared bacon, tomatoes, sun dried tomatoes, salt, pepper and garlic salt. Stir to mix.
Add heavy cream and Asiago cheese. Cook until cheese has melted and cream has reduced by 1/2.
Add Alfredo sauce and prepared bowtie pasta. Toss until well-combined and heated through. Remove from heat.
Place in a serving bowl. Sprinkle with parsley.
Serve hot.