1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Drain and set aside.

2. Cook the Bacon & Chicken

1. In a large skillet, cook bacon over medium heat until crispy (about 5 minutes).
2. Remove bacon, crumble, and set aside. Leave 1 tablespoon of bacon grease in the pan.
3. Add butter and olive oil to the skillet.
4. Season cubed chicken with salt, pepper, garlic powder, and onion powder.
5. Cook over medium heat for 5-6 minutes, until golden brown and cooked through.
6. Remove chicken and set aside.

3. Make the Creamy Ranch Sauce

1. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
2. Sprinkle in flour, stirring constantly for 1 minute to create a roux.
3. Gradually whisk in chicken broth, followed by heavy cream and sour cream.
4. Stir in ranch seasoning and Dijon mustard. Simmer for 2-3 minutes until thickened.

4. Combine Everything

1. Stir in cheddar and mozzarella cheese until melted and smooth.
2. Add cooked pasta and chicken, tossing to coat evenly in the sauce.
3. Mix in crumbled bacon, reserving some for garnish.

5. Serve & Garnish

1. Transfer to serving bowls and top with fresh parsley and extra bacon.
2. Serve warm and enjoy this creamy, cheesy ranch pasta!