Bring a large pot of water to a roaring boil. Add in the bow tie pasta and 1 to 2 teaspoons of kosher salt. Cook according to the length of time on the package.
Make sure that the chicken is no more than 1/2 an inch thick. If it is thicker at any spots pound it thin.
Heat the olive oil in a heavy bottomed skillet. Rub the chicken with salt, pepper, and 1 tablespoon of the Italian seasoning. Add it to the preheated skillet. Cook for 4 to 5 minutes on each side or until the chicken reads 165 degrees with an instant read thermometer. Remove from the skillet and loosely tent with foil.
Add the bacon, to the skillet. Cook until it has just begun to crisp. Add in the red onion and cook until it is translucent, about 4 minutes. Add the red pepper flakes and garlic and cook until it is just fragrant, about 30 seconds.
Stir in the flour, combining so that the bacon and onion are well coated.
Very slowly whisk in the chicken stock. Add about two tablespoons at a time (no need to measure) whisking it in and waiting to add more until it is absorbed. As you go, you can add it more quickly. Whisk in the half and half and bring it to a simmer. Cook for five minutes, stirring regularly.
Whisk in the Asiago cheese and the remaining 1/2 tablespoon of Italian seasoning. Taste the sauce and add salt and pepper to taste.
Chop the chicken and stir that into the sauce along with the sun dried tomatoes and pasta. Top with Parmesan cheese and fresh parsley.