1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.

2. Cook the Chicken

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Season the cubed chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set it aside.

3. Make the Creamy Ranch Sauce

In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the roux is golden and bubbly.

Gradually whisk in the milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and let it thicken for 3-4 minutes. Stir in the ranch seasoning mix, dried parsley (if using), and sour cream. Mix well until the sauce is smooth and creamy.

4. Add Cheese to the Sauce

Reduce the heat to low and stir in the shredded cheddar and mozzarella cheeses. Continue stirring until the cheeses are fully melted and the sauce is rich and velvety. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

5. Combine the Pasta, Chicken, and Sauce

Add the cooked pasta and chicken to the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated in the creamy ranch sauce.

6. Add Optional Toppings

If desired, stir in the crumbled bacon for added flavor and texture. Garnish with fresh parsley, green onions, Parmesan cheese, or red pepper flakes.

7. Serve and Enjoy

Serve the chicken ranch pasta immediately while it’s warm and cheesy. Pair it with a side salad, garlic bread, or roasted vegetables for a complete meal.