Dice the boneless skinless chicken breast into bite-size pieces and mince the garlic.

Bring a large pot of salted water to a boil for the short pasta.

Cook the short pasta until al dente, following the package timing.

Reserve 1/2 cup (120 ml) pasta cooking water and drain the short pasta.

Cook the bacon in a large skillet over medium heat until crispy, about 5 to 7 minutes.

Transfer the crispy bacon to a cutting board and chop it into small pieces.

Heat olive oil in the skillet and add the diced chicken.

Season the chicken with 1 tablespoon ranch seasoning and black pepper, then cook until browned and cooked through, about 5 to 7 minutes.

Add the minced garlic to the skillet and cook until fragrant, about 30 seconds.

Pour in the heavy cream and reserved pasta cooking water, then stir until combined.

Stir in the remaining 1 tablespoon ranch seasoning and Parmesan cheese until the sauce is smooth.

Add the drained short pasta and chopped bacon to the sauce, then toss until evenly coated.

Simmer the pasta for 1 to 2 minutes until the sauce thickens, then serve hot.