Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta to just shy of al dente (about 1–2 minutes less than package directions). Drain and set aside.

Crisp the bacon: In a large skillet, cook chopped bacon over medium heat until browned and crispy. Transfer to a paper towel–lined plate. Reserve 1 tablespoon bacon fat in the skillet.

Season and cook the chicken: Cut chicken into bite-size pieces. Season with salt, pepper, and half the ranch seasoning. Add olive oil to the skillet if needed and cook chicken over medium-high heat until golden and cooked through, 5–7 minutes. Remove to a plate.

Make the sauce base: Lower heat to medium. Add butter to the skillet. Stir in garlic for 30 seconds until fragrant.

Whisk in cream cheese: Add softened cream cheese in chunks. Pour in heavy cream and chicken broth. Whisk until smooth and creamy, about 2–3 minutes.

Add seasonings and cheese: Stir in remaining ranch mix, onion powder, and a pinch of black pepper. Add 1 cup mozzarella and the Parmesan. Stir until melted and slightly thickened.

Combine everything: In a large bowl or the pasta pot, combine drained pasta, cooked chicken, half the bacon, and the sauce. Toss to coat evenly. Taste and adjust salt and pepper.

Assemble the bake: Preheat oven to 375°F (190°C). Spread the mixture in a greased 9x13-inch baking dish. Top with remaining 1 cup mozzarella and the rest of the bacon.

Bake: Bake uncovered for 18–22 minutes, until bubbling around the edges and the top is melted and lightly golden.

Finish and serve: Let rest 5 minutes. Garnish with chopped parsley or chives. Serve warm.