Cook the penne pasta in a large pot of boiling water until al dente, according to the package directions. Drain and set aside.
Season the chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray and cook the chicken over medium-high heat until no longer pink in the center, about 10 to 12 minutes. Transfer the cooked chicken to a large plate and tent with foil to keep warm. Wipe the skillet clean for the next step.
Melt the butter in the skillet over medium heat. Once melted, add the minced garlic and sauté until fragrant, about 1 minute. Whisk in the ranch seasoning and flour, cooking for an additional 30 seconds while whisking constantly.
Slowly whisk in the heavy whipping cream and continue to cook and stir for one minute or until the mixture starts to boil. Remove from heat and stir in the Parmesan cheese until completely melted. Season the sauce with black pepper.
Add the drained cooked pasta and cooked chicken to the ranch sauce in the skillet. Stir to combine.
Pour the mixture into a greased 9x13-inch (23x33 cm) baking pan. Top with shredded Mozzarella cheese and chopped bacon.
Bake in a preheated oven at 375°F (190°C), uncovered, for 20 minutes or until the cheese is melted and bubbling.
Remove from the oven and let the pasta bake rest for 5 to 10 minutes before serving. Garnish with fresh chopped parsley, if desired. Enjoy!
