Preparation

• Preheat your oven to 350°F. While it heats, shred or cut your chicken into ½-inch cubes, cook your bacon until crisp and crumble it into small bits, measure out your cheddar cheese, and have your ranch mix ready.
• Bring a large pot of salted water to a boil and cook the campanelle according to package directions until just al dente (usually 9-11 minutes). Drain thoroughly and set aside.
• In a large pot, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes to create a roux.
• Pour in the cream and milk while whisking continuously to prevent lumps from forming. Add the ranch seasoning mix and stir to combine, then simmer for 5-6 minutes until the sauce thickens.
• Remove the pot from heat and stir in the cheddar cheese until completely melted and smooth. Season with black pepper to taste.
• Add the cooked pasta, shredded chicken, and crumbled bacon to the sauce, folding gently until everything is evenly coated.
• Pour the mac and cheese mixture into a 9x13-inch baking dish, spreading it evenly. Sprinkle the panko breadcrumbs evenly across the top.
• Bake for 20-25 minutes at 350°F until the top is golden brown and the edges are bubbling. Remove from the oven and let rest for 2-3 minutes before serving.