Step 1

Preheat oven to 375 degrees F. Spray your 11X7 baking dish with baking spray

Step 2

Begin with the low-FODMAP alfredo:

Step 3

Place garlic infused oil in a medium saucepan over medium heat

Step 4

When warmed, gradually whisk in heavy cream and lactose-free sour cream until well incorporated

Step 5

Next, stir in the Parmesan and simmer until slightly thickened

Step 6

Season with salt and pepper, then remove from heat and set aside for later

Step 7

Heat a second larger skillet over medium-high heat (I like cast iron for this part)

Step 8

Set up a large plate with paper towels for your cooked bacon

Step 9

Add bacon pieces and cook until brown and crispy, about 10 minutes, then transfer to your paper towel lined plate

Step 10

In a gallon size Ziploc bag, put 1 tablespoon onion infused oil and your seasonings (parsley, dill, chives, salt and pepper) and massage these together in the bag

Step 11

Toss your chicken cubes with the oil/seasoning mixture, tipping bag to coat thoroughly

Step 12

Place your second tablespoon infused oil in the skillet to warm over medium, then transfer the chicken pieces to the skillet

Step 13

Cook chicken, flipping once, until cooked through and lightly browned, about 4 minutes on each side

Step 14

Place cooked chicken on the plate with the bacon

Step 15

Meanwhile, cook LF, GF pasta according to package instructions; drain well and toss with 1 tablespoon olive oil

Step 16

Add pasta to the prepared baking dish and layer with chicken and alfredo sauce

Step 17

Sprinkle top with the cheeses and bacon pieces, then chives

Step 18

Place into oven and bake until bubbly and heated through, about 15-20 minutes.

Step 19

Serve immediately, garnished with parsley