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Add the bacon to a large skillet over medium heat and cook until crispy. Remove the bacon from the pan and set aside, leaving the bacon grease in the skillet.
While the bacon is cooking, cut the chicken breasts into bite-size pieces. Season the chicken with the ranch seasoning packet and your favorite chicken rub, making sure everything is well coated.
Add the seasoned chicken to the same skillet and cook in the bacon grease until the chicken is cooked through and nicely browned on the outside. Remove the chicken and set aside with the bacon.
Add the orzo to the same skillet and toast it for a couple of minutes, stirring frequently so it doesn’t burn.
Pour in the chicken broth and stir everything together. Cover the skillet and cook over medium-low heat for 8–10 minutes, or until the orzo is tender and has absorbed most of the broth.
Stir in the heavy cream and mozzarella cheese. Season with salt and pepper to taste and mix until the cheese is melted and everything is creamy.
Add the cooked chicken and bacon back into the skillet and stir everything together until well combined.
Top with fresh parsley and serve warm.