Cook the pasta in a large pot of salted boiling water according to package directions until al dente; drain and set aside.

In a medium bowl, toss the cubed chicken with 1 tablespoon of the ranch seasoning mix until evenly coated.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until browned and fully cooked through (internal temperature 165°F).

Reduce heat to medium. Pour in the heavy cream and the remaining ranch seasoning mix, stirring to combine.

Simmer the sauce for 3-5 minutes or until it begins to thicken slightly.

Whisk in the parmesan cheese until melted and the sauce is smooth.

Add the cooked pasta and crumbled bacon to the skillet. Toss thoroughly to coat the pasta in the sauce.

Garnish with fresh parsley and serve immediately.