1. Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Drain well, toss lightly with a bit of oil to prevent sticking, and set aside.

2. Preheat the oven to 375°F. Grease a 3-quart baking dish and set aside.

3. In a large deep skillet over medium heat, cook the diced turkey bacon until crisp. Remove to a plate with a slotted spoon and leave about 1 tablespoon of drippings in the pan.

4. Add the shredded chicken and ranch seasoning to the skillet. Stir to coat evenly and cook for 2–3 minutes until heated through. Transfer to the plate with the turkey bacon.

5. Melt the butter in the same skillet, then add the garlic and cook for about 30 seconds until fragrant. Sprinkle in the flour and whisk to form a smooth paste.

6. Slowly pour in the heavy cream and half-and-half, whisking constantly to keep the sauce smooth. Cook for 3–5 minutes, stirring often, until the sauce thickens.

7. Stir in the Parmesan cheese, half of the mozzarella, and half of the cheddar. Continue stirring until the cheese is fully melted and the sauce is creamy. Season lightly with salt and pepper.

8. Fold the cooked pasta, chicken mixture, and half of the turkey bacon into the sauce until well combined.

9. Transfer everything to the prepared baking dish. Top with the remaining mozzarella, cheddar, and turkey bacon.

10. Bake uncovered for 25–30 minutes, until hot, bubbly, and lightly golden on top. Let rest for a few minutes before serving.