01 -
Slice up the cooked chicken. Mix the drained noodles with the creamy sauce, then drop in a few bacon bits. Scoop the pasta into bowls and lay chicken and more crispy bacon on top. Sprinkle with parmesan to finish if you'd like.
02 -
Pour broth, cubed cream cheese, and ranch mix into the pan. Let it cook while stirring until the cream cheese melts and the sauce starts to thicken, should take around 5 minutes. If it's looking too thick, just splash in some more broth or a bit of the pasta water.
03 -
Cut your chicken in half the long way for thinner pieces. Dust both sides with garlic powder plus some salt and pepper. Pop them into the hot bacon grease and cook each side until they're a nice golden color and fully cooked, about 5–6 minutes a side. Set them aside on a plate and lightly cover so they stay warm.
04 -
Chop bacon into small pieces, fry in the skillet over medium-high until they're crisp. Scoop the bacon out, lay it on a paper towel to catch extra grease, but keep that bacon fat in the pan.
05 -
Boil up a big pot of salted water and cook your pasta until it's got just a little bite left, following what the package says. If you forget to let the cream cheese soften, just microwave it for 20 or 30 seconds.