Baked Alfredo chicken, bacon pasta

1 box (13.25 oz) of whole grain penne pasta
1 to 2 jars (15 oz) of Alfredo sauce
5 chicken breast tenders
5 slices of bacon
1 bunch of green onions, chopped
4 cloves of garlic, minced
Garlic salt
Thyme
Basil
2 cups Parmesan cheese
Bread crumbs

Saute bacon slices on medium high heat until crisp and brown. Crumble into bacon bits.
Boil penne pasta and then drain.
Preheat oven to 350 degrees. Season chicken breast tenders with garlic salt, thyme and basil. Saute chicken breast tenders with garlic until browned. Chop chicken into bite-size pieces.
Grate 2 cups Parmesan cheese.
In mixing bowl, combine pasta, one to two jars of Alfredo sauce, 1 cup of Parmesan cheese, chicken, bacon and green onions.
Pour ingredients into a shallow Pyrex baking dish. Top with 1 cup of Parmesan and sprinkle with bread crumbs.
Bake for 25 to 30 minutes, until brown and bubbly on top. If it isn’t browned to your liking, feel free to broil on low for five extra minutes.