Prepare pasta according to package directions.

While the pasta is cooking, heat a large skillet over medium heat. Add the bacon and saute until browned and crisp. Transfer to a paper towel-lined plate leaving the grease behind in the pan.

Toss chicken with 1 tablespoon Ranch Seasoning. Add to the empty skillet and saute until browned and completely cooked through. Transfer cooked chicken to a plate.

Whisk flour into remaining grease in the pan to make a roux. (If dry add 2 tablespoons of butter).

Gradually whisk chicken broth and heavy cream into the roux until smooth. Bring to a simmer. Stir in remaining 1 tablespoon Ranch Seasoning and cheddar cheese until melted.

Add cooked pasta, peas, and cooked chicken with any juices to the sauce and toss to combine.

Finish with crumbled bacon.