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. This prep work ensures everything is ready when you need it, allowing the cooking process to flow smoothly without interruption.

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. I prefer to slightly undercook the pasta here since it will continue cooking in the oven, preventing it from becoming mushy.

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—this cooks out the raw flour taste and will help thicken your sauce. 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, stirring occasionally, until the sauce noticeably thickens and coats the back of a spoon.

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 from Step 2, shredded chicken, and crumbled bacon to the sauce, folding gently until everything is evenly coated. I like to use sharp cheddar specifically because it gives the sauce better texture and prevents it from becoming too thick or gelatinous as it cools.

Pour the mac and cheese mixture into a 9x13-inch baking dish, spreading it evenly. Sprinkle the panko breadcrumbs evenly across the top—this creates a satisfying contrast between the creamy interior and crispy topping when baked.

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—this allows the sauce to set slightly and makes for cleaner portions.