In a large pot, bring 4 – 6 quarts of water to a boil. Add salt to taste (about 1 tsp). Add bow tie pasta to pot, and stir gently. Return to a boil, and cook pasta two minutes less than recommended cooking time (about 7-9 minutes).
Before draining pasta, reserve 1 cup of cooking liquid*. Drain pasta over a colander in the sink.
While the pasta is cooking, chop bacon into 1" pieces. Add bacon to a large skillet. Cook for 6-8 minutes until bacon is cooked through. With a slotted spoon, remove bacon from skillet, and place on a paper towel-lined plate to remove excess grease.
Add sliced chicken, diced onion, and minced garlic to the skillet with the bacon fat. Cook for 6-8 minutes until chicken is no longer pink and onions are softened.
Add 2 tbsp flour to chicken, and cook for an additional 2 minutes to remove raw flour taste.
To the large skillet with the chicken, add the drained pasta, cooked bacon, diced tomatoes, Cajun seasoning, heavy cream, chicken bouillon, and reserved pasta water*. Cook for 5-10 minutes until sauce is warmed through and begins to thicken.
Add Asiago cheese, and stir to incorporate. Add additional salt, pepper, and garlic powder to taste.