Preheat the oven to 375°F.
In a pot, cook the pasta according to package instructions. Drain the pasta, cover to keep warm and set aside.
Cook the chicken breast using the pan-seared chicken recipe. Slice the chicken into thin strands, cover to keep warm and set aside.
In a large skillet, over low/medium heat, melt together butter and garlic and cook until fragrant.
Whisk together the heavy whipping cream and flour. Pour cream/flour and milk into the skillet, whisk vigorously. Add the parmesan cheese and season with salt, pepper and ranch powder. Continue cooking until the sauce thickens and is well incorporated.
In a casserole dish, add the cooked pasta, sliced chicken, cooked bacon, alfredo sauce, and 3/4 cup of shredded cheese and mix until well combined.
Top with the remaining shredded cheese and bake at 375°F for about 10-15 minutes, until the pasta is warmed and cheese is melted.
Top with grated parmesan and freshly chopped greens and serve.
Enjoy!