Preparation

• Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions. Reserve ½ cup of pasta water before draining the pasta. Drizzle with olive oil and toss to coat, preventing sticking. Set aside.
• In the same pot, cook the bacon over medium heat until crispy, which takes about 6 minutes. Drain the bacon on a paper towel-lined plate. Reserve 3 tablespoons of the bacon grease in the pot.
• Over medium heat, add the minced garlic and sauté for 20 seconds until fragrant. Then, add the flour and stir for 1-2 minutes until no white patches remain.
• Slowly whisk in the milk a little at a time, incorporating it fully before bringing it to a boil. Boil for 2-3 minutes until the sauce thickens.
• Remove the pot from the heat. Whisk in the Monterey Jack cheese, ranch seasoning, and cream cheese until everything is melted and smooth.
• Add the cooked pasta, shredded chicken, and most of the cooked bacon, reserving some for garnish. Stir to combine everything well.
• Place the pot back on low heat for a couple of minutes to warm the pasta, adding a splash of the reserved pasta water to thin it out if needed.
• Taste the dish and add salt and pepper as needed. Serve immediately, topping with more cheese and crumbled bacon. Enjoy!