Preheat oven to 350°F. Grease a 9x13 inch baking dish.

In a medium bowl, season chicken with salt, pepper, and 1.5 tablespoons Ranch dressing mix.

Cook bacon until crispy and chop. Cook pasta and set aside.

In a large skillet, melt 4 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Cook chicken until done, then set aside.

Saute onion in pan drippings until translucent. Add garlic and cook for 1 minute.

Add remaining 4 tablespoons butter to the same pan, melt, then stir in flour, Italian seasoning, basil, and remaining Ranch mix. Cook for 1-2 minutes.

Gradually whisk in chicken broth, then add heavy cream and cream of chicken soup. Cook until bubbling. Stir in parmesan cheese until melted.

Add cooked bacon, sun-dried tomatoes, cooked chicken, and pasta to the sauce. Mix well.

Pour mixture into the prepared baking dish. Top with Italian cheese, chopped parsley, and additional bacon if desired.

Bake uncovered for 30 minutes until bubbly and cheese is golden.