• Step 1: Cook the pasta according to package instructions until al dente. Drain and set aside.
• Step 2: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the pan, crumble, and set aside.
• Step 3: In the same skillet, heat the olive oil over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the pan and set aside.
• Step 4: In the same skillet, sauté the minced garlic for 1-2 minutes, or until fragrant.
• Step 5: Add the heavy cream, milk, and ranch seasoning mix to the skillet. Whisk until the seasoning is fully incorporated and the sauce is smooth.
• Step 6: Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes, or until it thickens slightly.
• Step 7: Add the cooked pasta, chicken, and crumbled bacon to the sauce. Toss to combine, and cook for an additional 2-3 minutes to allow the flavors to meld.
• Step 8: Remove from heat and stir in the shredded cheddar cheese until melted and well incorporated.
• Step 9: Season with salt and pepper to taste.