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

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. Season the chicken pieces evenly with the ranch seasoning. Spray a large nonstick skillet with cooking spray and heat over medium-high heat.

4. Cook the chicken for 10 to 12 minutes, stirring occasionally, until fully cooked and no longer pink in the center. Transfer the chicken to a plate and cover loosely to keep warm. Wipe out the skillet.

5. In the same skillet, melt the butter over medium heat. 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 and continue cooking until the sauce thickens slightly and begins to simmer.

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

8. Add the cooked pasta and chicken to the skillet, stirring until everything is evenly coated in sauce.

9. Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella cheese evenly over the top, followed by the chopped 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.