Cook the Pasta:

Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.

Cook the Bacon:

In a skillet over medium heat, cook the bacon until crispy. Remove, crumble, and set aside. Reserve 1 tablespoon of bacon grease for added flavor.

Cook the Chicken:

In the same skillet, heat olive oil over medium heat. Add the cubed chicken and sprinkle with ranch seasoning. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from the skillet and set aside.

Make the Sauce:

Add the garlic to the skillet (along with the reserved bacon grease, if using) and sauté for 1 minute. Pour in the heavy cream, stir, and bring to a gentle simmer.

Gradually stir in the Parmesan cheese, whisking until the sauce is smooth and creamy. Season with salt and black pepper to taste.

Combine Ingredients:

Return the cooked chicken and crumbled bacon to the skillet. Stir to coat them in the sauce. Add the cooked penne pasta and toss until everything is well combined.

Add Mozzarella:

Sprinkle the shredded mozzarella over the top. Cover and let it melt for 2-3 minutes over low heat, or transfer to a broiler-safe dish and broil for a few minutes until bubbly and golden.

Serve:

Garnish with fresh parsley, if desired, and serve immediately.