Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the penne until al dente, then drain, reserving a little pasta water.

Crisp the bacon

• Fry the chopped bacon in a large pan until golden and crispy.
• Remove the bacon and set aside, keeping the rendered fat in the pan.

Cook the chicken

• Add the olive oil and the chicken pieces to the pan.
• Season with salt and pepper and cook until golden and cooked through.
• Add the minced garlic and cook until fragrant.

Build the creamy sauce

• Pour in the heavy cream and stir in the ranch seasoning.
• Add the parmesan and cheddar and stir until melted and smooth.
• Return the bacon to the pan.

Combine and serve

• Add the drained pasta to the sauce and toss to coat, loosening with a splash of pasta water if needed.
• Serve hot with extra parmesan and black pepper.