1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside, reserving a little pasta water if needed later.

2. In a large skillet, cook the bacon until crisp. Transfer to a paper towel-lined plate, then chop into pieces.

3. In the same skillet, cook the chicken until golden and fully cooked through. Remove, rest briefly, and cut into bite-sized pieces.

4. Add the butter to the skillet, then sauté the onion until softened. Stir in the garlic and cook for about 30 seconds.

5. Pour in the chicken broth and heavy cream. Add the cream cheese and ranch seasoning, stirring until smooth.

6. Stir in the shredded cheddar cheese until melted and creamy.

7. Return the chicken and most of the bacon to the skillet, then add the cooked pasta. Toss until evenly coated.

8. Add a splash of reserved pasta water if the sauce needs loosening.

9. Top with parsley and the remaining bacon, then serve warm.