Step 1:
Start by boiling your pasta in salted water according to package directions. Drain and set aside once cooked al dente.

Step 2:
In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then cook them for 5-6 minutes on each side until they are fully cooked through and no longer pink inside. Remove from the skillet and set aside to rest.

Step 3:
In the same skillet, add the bacon slices and cook until crispy. Once done, remove the bacon and chop it into small pieces. Leave a bit of the bacon grease in the skillet for flavor.

Step 4:
To the same skillet, add minced garlic and sauté until fragrant. Then pour in the chicken broth and heavy cream, stirring to combine. Allow it to simmer for 3-4 minutes to thicken slightly.

Step 5:
Add the ranch seasoning mix and shredded cheddar cheese to the sauce, stirring until the cheese is melted and the sauce becomes creamy. Dice the cooked chicken and add it back to the skillet along with the chopped bacon. Toss everything together, then add the cooked pasta. Stir until the pasta is well coated in the creamy sauce.