Chicken Bacon Ranch Pasta

Cook the Bacon – Add the bacon pieces to a large, high-sided skillet or Dutch oven. Cook over medium heat, sauteing until crispy, about 5 to 7 minutes. Transfer to a paper towel-lined plate to drain excess grease. Turn off the heat and reserve 2 tablespoons of the grease in the pan.
Prepare the Chicken – Cut the chicken breast into about ¾-inch cubes. In a medium bowl, combine the pieces with ½ teaspoon salt and black pepper.
Cook the Chicken – Heat the same pan to cook the bacon over medium heat. Add the chicken to a single layer, and cook without moving until the surface is golden brown, about 2 to 3 minutes. Saute until fully cooked, about 2 to 3 minutes. Transfer to a clean bowl and cover to keep warm.
Cook the Aromatics – Reduce the heat to medium-low. Add the onions and saute until fragrant, about 2 minutes. Add the garlic and saute for 30 seconds.
Cook the Pasta – Add the pasta, chicken stock, and ½ teaspoon salt to the pan. Bring to a boil over high heat. Cook and stir frequently until the pasta is tender and the stock has mostly evaporated, about 14 to 16 minutes. Add more water if needed, ½ cup at a time, for a softer pasta. Keep a small amount of liquid in the pan to create a light sauce.
Make the Sauce – Reduce the heat to low. Stir in the heavy cream, ranch seasoning, and cheddar cheese.
To Serve – Stir in the chicken and bacon. Serve garnished with chopped parsley.