Instructions

• 1 Preheat oven to 375 degrees. Grease a 9 x 13 baking dish and set aside.
• 2 Cook the bacon until crispy, drain on a paper towel lined plate. Save bacon drippings.
• 3 Place powdered rach seasoning, salt and black pepper into a large ziplock bag. Add the chicken cubes and toss to coat. Be generous with the tossing so all sides get coated with the seasoning.
• 4 Cook the chicken cubes in the pan dripping from the bacon until lightly brown on all sides. Transfer to a plate and set aside.
• 5 Bring a pot of water to a rolling boil, add the pasta and cook until al dente, about 6 to 7 minutes.
• 6 While the pasta is cooking, let's make the alfredo sauce. Melt the butter in a saute pan over medium-high heat, add the garlic and cook for 1 minute. Add the heavy cream and bring it to just about a boil. Bubbles will start forming around the edges. Add the parmesan cheese and stir until completely melted in.
• 7 Construct the dish. In baking dish layer pasta, then chicken, then alfredo, then cheeses. I ended up just mixing everything together in a bis ass bowl, pouring it into the baking dish, and topping with a crap load of more cheeese and crumbled bacon!
• 8 Bake for 30 to 35 minutes, or until the cheese is browned and bubbly. Let set for 15 mnutes after you remove from the oven.