Place diced bacon in a cold skillet and turn heat to medium. Cook 6–8 minutes until crispy, then remove to a plate, leaving bacon fat in the pan.

Pat chicken dry and season with ranch mix, onion powder, garlic powder, and paprika.

Cook chicken in the bacon fat over medium heat for 6–10 minutes until golden and internal temperature reaches 165°F. Rest, then slice.

While chicken cooks, boil penne in salted water until al dente. Reserve ½ cup pasta water, then drain.

In the same skillet, melt butter over medium-low heat. Add minced garlic and cook 30 seconds until fragrant.

Pour in heavy cream and simmer gently for 5–7 minutes until slightly thickened.

Reduce heat to low and stir in Parmesan and mozzarella gradually until melted and smooth.

Add drained pasta to the skillet and toss to coat. Add reserved pasta water if needed to loosen the sauce.

Fold in sliced chicken and most of the bacon. Stir gently to combine.

Garnish with remaining bacon, fresh parsley, and extra Parmesan before serving warm.