Pasta Chicken & Bacon Carbonara Casserole

Ingredients

2 Large Frozen chicken breasts or equivilent leftover cooked chicken (2 1/2 to 3 cups)
4 tablespoons Olive oil
Salt and pepper to taste
Onion powder to taste
Dried basil to taste
Dried oregano to taste
Celery seed to taste
Garlic powder to taste
1/2 cup Onion Finely diced
1/2 cup Green bell pepper Finely diced
1/2 cup Red bell pepper Finely diced
1 Garlic Cloves (to 2); Finely grated
6 tablespoons Dry white wine (3 glugs) For Deglazing pan
3 tablespoons Real bacon bits (heaping tbs.) Or crumbled cooked bacon
1 1/2 to 2 Jars Alfredo sauce Depending on how creamy you want it
2 cups Mozzarella (or Provolone cheese) Shredded & divided
1 cup Grated Parmesan cheese divided
1/2 cup peas
1 pound Penne pasta (or your choice pasta); Cooked to al dente
Salt and pepper to taste

Place frozen chicken breasts in greased baking dish. Top frozen chicken breasts with 2 tbs. olive oil and season to your liking with all the spices.
Bake in a 350F oven for 45-60 mins or until meat thermometer reads 160 degrees, when done remove and let cool a bit.
~~(if you are using leftover or rotisserie chicken, skip the steps above this line).~~
While chicken is baking make pasta according to package directions for al dente.
In a saute pan place onions, and peppers. Saute veggies until slightly tender, add grated garlic and stir so it won’t burn.
Deglaze pan with white wine and simmer for a couple minutes.
Cut slightly cooled chicken into bite size chucks or shred if you prefer.
Combine chicken, sauteed veggies, Alfredo sauce, 1 cup of the mozzarella cheese, 1/2 cup parmesan cheese, peas, and drippings from baked chicken pan (if you did the 1st step). Add salt and pepper to taste (watch out when adding salt. Bacon and cheeses add salt already).
Pour mixture over pasta in a greased 9“ x 13“ baking dish and stir to combine. Top with remaining cheeses. Cover with foil.
Bake at 350F for 30 mins then uncover and bake until bubbly and slightly browned.