Chicken and Bacon Artichoke Pasta

This is a recipe adapted from Our Best Bites.  I adapted rather than completed exactly because I needed a bigger dish and was missing some of the ingredients they used.  Please click the link to see their exact recipe.

One thing I did make exactly was their Guiltless Alfredo Sauce.

2 cups of grilled and chopped chicken breast.
1 recipe of Guiltless Alfredo Sauce.
2.5 oz package of real bacon bits (found with the salad dressing)
1 (14oz) jar (without oil) of Artichoke hearts, drained and rough chopped.
1 1/2 cup shredded part-skim mozzarella cheese
grated Parmesan cheese
salt and pepper
12 oz of bowtie pasta
1/2 tsp onion powder

1.  Grill chicken (2 cups is 2 breasts) and set aside to cool.  When cool cut into small 1inch pieces with kitchen shears. Sprinkle with onion powder and set aside.

2.  While chicken is cooling drain and chop artichoke hearts (I cut these with kitchen shears too) and shred Parmesan cheese for the sauce.

3.  Boil pasta in large pot and make the Guiltless Alfredo Sauce at the same time.  When sauce has thickened pasta should be ready to drain. 

4.  Drain pasta and return to large pot.  Pour in sauce.  Add chicken, bacon bits, artichoke hearts, and 1/2 cup mozzarella cheese.  Salt and Pepper to taste.

5.  Preheat oven to 350 degrees.  Spoon pasta and sauce mixture into a 9x13inch pan. Sprinkle remaining 1 cup mozzarella cheese and grate Parmesan to taste on top of pasta.

6.  Cover with Aluminum foil and bake for 15 minutes.  Uncover and bake an additional 5 minutes until cheese is bubbly and browning.

Serve with bread, or if you really love Parmesan try Elise's easy breadsticks.

Bonus is that if you divide this pan into 15 servings it is only 6 Weight Watchers points a serving.
1 serving is 3/4 cup.