In a large mixing bowl, combine the cubed chicken with the ranch seasoning, tossing until each piece is well-coated.

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken in batches and cook for 1-2 minutes on each side until golden brown and cooked through.

Wipe out the skillet to prepare for the creamy cheese sauce.

In the same skillet, melt the butter over medium heat until bubbly.

Add the flour to the melted butter and whisk constantly for 1-2 minutes until light brown.

Remove the pan from heat and gradually pour in the warmed milk while whisking continuously.

Return the skillet to heat and whisk for 3-5 minutes until the sauce thickens.

Stir in the salt, garlic powder, and additional ranch seasoning.

Add the white cheddar and mozzarella cheese, stirring until fully melted.

Pour the cooked elbow macaroni into the cheese sauce and stir well to coat.

Season with salt and pepper to taste. Top with the cooked chicken, crumbled bacon, and garnish with parsley.