Preheat oven to 180 degrees C. Lightly grease a baking dish.
Place the chicken in the prepared baking dish and coat with the garlic. Bake 25 minutes or until chicken juices run clear. Cool and chop.
Bring a large pot of lightly salted water to a boil. Place the rigatoni in the pot, cook 10 minutes until al dente and drain.
Place bacon in a frypan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Heat the oil in a frypan over medium heat and saute the zucchini and button squash until tender and lightly browned.
In a small bowl, mix the Alfredo sauce and milk. Serve chicken over the cooked pasta. Pour Alfredo sauce over the chicken. Top with zucchini and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese and almonds.