1. Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish and set aside.

2. Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to package directions. Drain and set aside.

3. Toss the chicken pieces with 1 tablespoon ranch seasoning until evenly coated.

4. Heat a large nonstick skillet over medium-high heat and lightly coat with cooking spray. Add the chicken and cook for 10 to 12 minutes, stirring occasionally, until fully cooked and no longer pink. Transfer chicken to a plate and set aside.

5. In the same skillet over medium heat, melt the butter. Add the garlic and cook for about 1 minute, stirring until fragrant.

6. Whisk in the ranch seasoning and flour, cooking for about 30 seconds. Slowly whisk in the cream, stirring constantly, and cook until the sauce begins to thicken and gently bubble.

7. Remove from heat and stir in the Parmesan cheese and black pepper until smooth.

8. Add the cooked pasta and chicken to the sauce and stir until well combined. Transfer the mixture to the prepared baking dish.

9. Sprinkle evenly with mozzarella cheese and turkey bacon, if using.

10. Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.

11. Let rest for 5 to 10 minutes before serving. Garnish with fresh parsley if desired.