Bake bacon at 400°F for 20-25 minutes until crispy
Season chicken with Cajun seasoning and garlic & herb, then cook in bacon grease or olive oil until done. Remove and set aside
In the same skillet, sauté the diced shallot for 1-2 minutes
Add heavy cream and chicken broth, then stir in ranch seasoning, black pepper, and garlic & herb
When the mixture starts to bubble, whisk in cheddar and Parmesan until melted. Turn off heat
Stir pasta into the sauce
Chop bacon and chicken, add to the skillet, and toss everything together
Top with fresh parsley and serve with salad and bread
