1/2 lb bacon, cook and chop 
1 lb chicken, boneless/skinless, diced
1 tablespoon olive oil
1 packet dry ranch dressing mix
8 oz pasta (I used shells)
1 cup mozzarella cheese, grated
1/2 cup cheddar cheese, grated
salt/pepper, to taste
14.5 ounces Alfredo sauce
Preheat the oven to 375 degrees and grease a 9 x 9 baking dish.
Heat a large skillet over medium heat. Cook bacon until crisp, about 7 minutes.
Drain bacon grease from skillet and place bacon on paper towel to absorb remaining bacon grease.
In a gallon-sized Ziploc bag, add the olive oil, diced chicken (still raw at this point), and ranch mix.
Shake the sealed bag to coat well.
Add the chicken to the skillet and cook until no longer pink.
In a pot of boiling water, cook the pasta until al dente.
Drain the water and add the pasta to a greased baking dish
Add cooked chicken and Alfredo sauce to pasta.
Sprinkle the two cheeses, bacon and salt/pepper on top of the Alfredo sauce and place the dish in the preheated oven.
Bake until bubbling and cheese is melted, about 15 minutes.
Remove from the oven and serve! Enjoy!