Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve 1/2 cup pasta water, then drain and set aside.

Crisp the bacon. In a large skillet, cook the chopped bacon over medium heat until crisp. Transfer the bacon to a plate and leave about 1 to 2 tablespoons of bacon fat in the pan.

Cook the chicken. Season the chicken with salt, pepper, and 1 tablespoon ranch seasoning. Add olive oil to the skillet if needed, then sear the chicken over medium-high heat until golden and cooked through, 5 to 7 minutes. Remove and set aside.

Build the sauce base. Lower the heat to medium. Add butter to the skillet. Stir in garlic and cook for 30 seconds until fragrant. Whisk in the remaining ranch seasoning.

Deglaze and simmer. Pour in chicken broth, scraping up browned bits. Let it bubble for 2 minutes to reduce slightly.

Make it creamy. Stir in heavy cream. If using cream cheese, add it now and whisk until smooth. Simmer gently for 2 to 3 minutes to thicken.

Add cheese. Stir in Parmesan until melted and silky. If the sauce feels too thick, whisk in a splash of reserved pasta water.

Combine. Return chicken and half the bacon to the skillet. Add cooked pasta and toss to coat. Warm through for 1 to 2 minutes. Fold in optional peas or veggies, if using.

Finish and serve. Taste and adjust salt and pepper. Top with remaining bacon and chopped parsley or chives. Serve hot.