Preheat oven to 375 degrees. Lightly grease a 9x13-inch baking dish; set aside.
ALFREDO SAUCE: Melt butter in a saucepan over medium heat. Add minced garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste; set aside.
BACON: In a large skillet over medium high heat, add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
CHICKEN: In a gallon size Ziploc bag, add chicken, 2 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
PASTA: Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions; drain well.
TO ASSEMBLE: Add half the pasta to the prepared baking dish and layer with half the chicken and half the alfredo sauce; sprinkle with half of the cheeses and bacon. Repeat layers one more time. Place into oven and bake until bubbly and heated through, about 15-20 minutes.