CHICKEN BACON RANCH CASSEROLE

8 ounces rigatoni pasta
6 slices bacon
2 boneless skinless chicken breasts cut into thin bite size pieces or 5 chicken thighs
1 medium onion finely chopped
2 cloves garlic minced
1 14.5 ounce jar Alfredo Sauce or homemade alfredo sauce
⅔ cup sour cream
2 tablespoons Ranch Seasoning
Salt and pepper to taste
2 cups shredded mozzarella cheese
1 cup shredded cheddar
Parsley for garnish

Preheat oven to 375 degrees. Spray a 9×13 inch casserole dish with nonstick cooking spray.
Cook noodles according to package instructions and drain well.
Brown the bacon in a large skillet over medium heat. Remove the bacon to paper towels to drain. Reserve the bacon grease in the skillet.
Cook the chicken over medium heat in the same skillet with the bacon grease. Work in batches cooking the chicken in a single layer flipping the pieces over as they brown. Once the chicken is browned on both sides and cooked through plate the chicken.
Add the onions to the skillet cooking over medium heat until soft and lightly browned on the edges. Lower the heat and add the garlic cooking for 1 minute while stirring constantly. Remove from the heat and let cool for a few minutes.
Coarsely chop the bacon reserving about 1/4 cup. In a large bowl stir together the cooked pasta. bacon, chicken, onions, garlic, alfredo sauce, sour cream, ranch seasoning, and 1 cup mozzarella. Season with salt and pepper to taste. Spoon into the prepared baking dish.
Top with the remaining cheeses and reserved bacon. Bake until the cheese is melted and the casserole is heated through; approximately 20-25 minutes. If desired top with chopped fresh parsley.