Step 1

In a large sauté pan or cast iron skillet set over medium heat, cook the frozen bacon according to the recipe note instructions below. When crispy, transfer to a paper towel-lined plate.

Step 2

Leave the bacon fat in the skillet and add the chicken. Cook for 2-3 minutes until it begins to brown.

Step 3

Sprinkle the ranch mix over the chicken and stir to coat.

Step 4

Add the pasta and pour in the chicken broth. Stir and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 15-20 minutes until the pasta is just past al dente. Stir occasionally.

Step 5

Remove the lid and add the cream cheese. Stir until it has melted and becomes a creamy sauce.

Step 6

Add the bacon crumbles and 1 cup each of cheddar and mozzarella cheese into the skillet. Stir until well combined and melted.

Step 7

Sprinkle the remaining cheddar cheese over the top of the pasta and cover with the lid for about 1 minute to allow the cheese to melt. Serve garnished with Parmesan and parsley.