2 boneless, skinless chicken thighs, cut into 1-inch chunks
1 tablespoon olive oil
1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
8 ounces rotini
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves
FOR THE ALFREDO SAUCE
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream, or more, to taste
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Gradually whisk in heavy cream. Cook, whisking constantly until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes.
If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
Serve Chicken Bacon Ranch Casserole immediately, garnished with parsley, if desired.