• Preheat oven to 400°F
• In a pot start boiing water. After water is boiling add 1 tsp salt then place in pasta. Boil pasta for 8-10 minutes. Test for tenderness. You want it to have a bite to it not super soft.
• Cut chicken breast into chunks and season with 1/2 tsp of salt. In a frying pan sear each piece of chicken. Don't try to cook the chicken through simply sear it quickly on a high heat then remove.
• Slice of bacon and fry small pieces of it. Or, fry the whole piece and crumle afterward.
• In a small pot add 3TB of butter and minced garlic. Once garlic is cooking and fragrant add 2TB of all purpose flour and make a roux. Lower heat to medium low and continue to stir to avoid sticking.
• Slowly pour in heavy cream while whisking. Then pour in chicken stock while whisking as well. Next, add in parmesan cheese and ranch seasoning. Remove from heat.
• Mix pasta and chicken togeter and pour sauce on top inside the casserole dish. Evenly coat everything by mixing it all together. Top with shredded cheeses and bacon. If using breadcrumbs, prepare them by the instructions below. Cooking method won't change adding them.
• Bake for 20 minutes. Chicken will cook through in this time. Remove and serve.

Breadcrumb Topping (optional)

• Melt 1 TB of butter and mix butter, breadcrumbs and ranch seasoning together. Spinkle across top of casserole before placing it into the oven