Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
In a large skillet, cook the bacon over medium heat until crispy. Remove, crumble, and set aside. Leave about 1 tablespoon of bacon grease in the pan.
Add olive oil or butter to the skillet. Cook the diced chicken until fully cooked and lightly golden. Season with salt and black pepper.
Reduce heat to low. Add minced garlic and sauté for 20–30 seconds until fragrant.
Pour in the heavy cream and add the cream cheese. Stir continuously until the sauce becomes smooth and creamy.
Add the ranch seasoning mix and stir well to combine.
Add the cooked pasta, chicken, and crumbled bacon to the sauce. Toss gently until evenly coated.
Stir in shredded cheddar cheese until melted and the sauce thickens.
Taste and adjust seasoning if needed. Serve warm.
