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Preheat oven to 350F.
In a large saucepan bring 3 quarts of salted water to a boil.
Add rotini and cook until al dente, ~7 minutes. Drain pasta. Set aside. Make the rest while the pasta cooks.
Salt and pepper the cubed chicken.
In a large deep frying oven-safe skillet, cook chopped bacon over medium heat until it is crispy (~5-7 minutes). Using a slotted spoon, transfer bacon to a plate lined with paper towels.
Drain all but 2 tbsp of bacon grease from the skillet.
Cook chicken breast in the bacon grease until almost cooked through (~5 minutes). Transfer to a plate. Drain any juices from the pan.
Melt butter in the skillet, stir in garlic powder and ranch seasoning.
Slowly whisk in warmed milk, and bring to a low boil for 1 minute.
Add in cubed cream cheese, shredded parmesan, and black pepper. Stir until the cream cheese has melted. Whisk until smooth.
Add in the pasta and chicken and stir to combine.
Top with shredded mozzarella and chopped bacon.
Bake, uncovered for at 350F for 15 minutes or until the cheese has melted.