Preheat oven to 350 degrees F and grease a 2 1/2 quart baking dish.

In a large skillet, cook the chopped bacon until it is browned and crispy. Use a slotted spoon to transfer it to a plate lined with a double layer of paper towels to drain. Reserve 2 tablespoons of the bacon bits for garnish.

In a medium bowl, whisk the seasoning salt and pepper into the Alfredo sauce. Add the finely chopped pan roasted garlic and whisk to blend.

Cook the pasta in a large pot of salted boiling water over high heat according to package directions until al dente. Drain and transfer to a large bowl.

Add the cooked bacon, broccoli, chicken and tomato.

Add the Alfredo sauce, grated Fontina cheese and Parmesan cheese, and stir until combined.

Spread mixture evenly in the prepared baking dish.

Cover and bake until mixture is hot and cheese is melted, about 35 to 40 minutes.

Remove from oven and cool dish on a wire rack for 5 minutes. Serve garnished with reserved bacon bits, a sprinkle of shredded Parmesan, and chopped chives.