Cook 8 oz of diced beef bacon until crispy in a large pot over medium heat, about 5-7 minutes. Remove bacon, leaving fat in the pot. Sear 1 lb of cubed chicken breast with half of your seasonings for 6-8 minutes, until browned, then set aside.

In a separate pot, bring salted water to a boil. Add 1 lb of penne or rotini pasta and cook for 8-10 minutes, or until al dente. Reserve 1 cup of pasta water before draining.

In the same pot used for the meat, melt 2 tbsp of unsalted butter. Sauté 1 diced onion for 3-4 minutes until translucent. Add 4-5 minced garlic cloves and cook for another minute. Pour in 1.5 cups of chicken broth and bring to a simmer.

Lower heat to medium-low, stir in 1.5 cups of heavy cream and 4 oz of softened cream cheese. Whisk until smooth and creamy, about 2-3 minutes, then add 1 oz of ranch seasoning mix.

Gradually add 1 cup of shredded cheddar and ½ cup of shredded Parmesan cheese, stirring continuously until melted—about 3-4 minutes. Adjust thickness with reserved pasta water as needed.

Add the cooked pasta, seared chicken, and crispy bacon back into the sauce. Toss gently to coat and heat through for 2-3 minutes. Serve hot, garnished with fresh parsley or chives.