CHICKEN-BACON RANCH CASSEROLE

8 ounces uncooked mini penne

4 bacon slices, chopped

1 tablespoon minced garlic

  (about 3 garlic cloves)

3/4 cup heavy whipping cream

1 8-ounce package cream cheese, cubed and softened

2 ounces Parmesan cheese,

  grated (about 1/2 cup)

2 tablespoons ranch dressing and

  seasoning mix (from 1-oz.pkg)

1/4 teaspoon black pepper

3 cups shredded, cooked chicken

  (from 1 rotisserie chicken)

8 ounces low-moisture part-skim

  mozzarella cheese, shredded

  (about 2 cups) and divided

Cooking spray

2 tablespoons chopped fresh

  flat-leaf parsley

Preheat oven to 375 degrees. Cook penne according to package directions; drain, reserving 1 cup cooking water. Place pasta in a large bowl and set aside. Heat a large skillet over medium. Add bacon and cook, stirring often, until crisp, about five minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Reserve drippings in skillet. Add garlic to hot drippings in skillet over medium and cook, stirring constantly, until fragrant, about one minute. Whisk in whipping cream and cream cheese; cook, whisking often, until cream cheese is melted and mixture is smooth, about two minutes. Remove from heat and stir in Parmesan, ranch dressing mix, pepper and reserved 1 cup cooking water. Pour over pasta. Fold in chicken and 1 cup mozzarella cheese. Pour mixture into a lightly greased (with cooking spray) 13- by 9-inch baking dish. Top with bacon and remaining 1 cup cheese. Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle with parsley and serve hot.