Place a large cast iron pan over medium heat. Add the chopped bacon, stir and cook until crispy. Set aside.
Leave only about 2 tablespoons of bacon grease in the pan, and add the chicken, season it with and pepper and cook until browned. Set it aside on a plate.
Add in the onion and garlic. Cook and stir until the onions begin to become translucent.
After that, add the milk, cream, and ranch seasoning, stir and bring the mixture to a boil. Make sure to stir periodically so the bottom does not burn.
Once the mixture is bubbling, add pasta, cook it over medium heat stirring frequently until it reaches the desired doneness, about 10-14 minutes. Add in the ricotta and stir to melt.
Add cheddar and mozzarella cheese. Stir until melted.
Stir in chicken and half of the bacon until well incorporated.
Garnish with the remaining bacon, chopped parsley, and serve.
