Cook the pasta according to package directions until al dente. Drain and set aside.
Cook the Bacon:
In a skillet, cook the bacon slices over medium heat until crispy. Remove from the pan and place on a paper towel to drain excess grease. Once cooled, crumble the bacon into pieces and set aside.
Prepare the Sauce:
In a large saucepan or skillet, add the olive oil (if using) over medium heat.
Add the cream cheese and sour cream, stirring until they melt together into a creamy sauce.
Stir in the chicken broth (or milk) and ranch seasoning mix. Whisk until smooth and fully combined.
Let the sauce simmer for 3-5 minutes, allowing it to thicken slightly. If it gets too thick, add a splash of more broth or milk to loosen it up.
Assemble the Casserole:
In a large bowl, combine the cooked pasta, shredded chicken, crumbled bacon, and the ranch sauce mixture. Stir until everything is well coated.
Pour the mixture into a greased 9×13-inch baking dish or casserole dish.
Add Cheese and Bake:
Sprinkle the shredded cheddar cheese and mozzarella cheese over the top of the casserole. You can add more cheese if you want an extra cheesy topping!
Cover the casserole with aluminum foil and bake for 20-25 minutes.
After 20-25 minutes, remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and golden brown.
Garnish and Serve:
Once the casserole is done baking, remove it from the oven and let it cool for a few minutes. Garnish with fresh parsley or chopped green onions for a pop of color and flavor.
