Preheat your oven to 190°C (170°C fan) and bring a large pot of salted water to a rolling boil. You'll hear the water bubbling vigorously—this is the moment to drop in your pasta. Cook it for 1 minute less than the package directions (it will finish cooking in the oven). Drain the pasta in a colander, reserving about 100ml of the starchy pasta water. The pasta should feel slightly firm when you bite into it, with a pale, opaque centre.

While the pasta cooks, heat the olive oil in a large frying pan over medium-high heat. You'll know the oil is ready when it shimmers and moves like water across the pan. Add the chicken pieces in a single layer—don't crowd the pan. Let them cook undisturbed for 4-5 minutes until the underside is golden brown and releases easily from the pan. Flip and cook for another 3 minutes. The chicken should feel springy to the touch and have a deep, caramelised colour. Transfer to a plate and set aside.

In the same pan, add the chopped turkey bacon and cook over medium heat. Listen for a gentle sizzle as it hits the pan. Stir occasionally until the pieces are crisp and have rendered their fat—about 5 minutes. The bacon should look deep brown and feel crispy when pressed with a spatula. Remove with a slotted spoon and set aside with the chicken, leaving about 1 tablespoon of fat in the pan.

Add the diced onion to the pan and cook for 4-5 minutes, stirring frequently. The onions will become translucent and release a sweet, aromatic smell. Add the minced garlic and cook for another 30 seconds until fragrant—be careful not to let it burn, as burnt garlic turns bitter and dark brown.

Reduce the heat to low and add the warmed chicken stock, milk, and softened cream cheese. Whisk continuously as the cream cheese melts into the liquid. You'll see the sauce transform from a thin, lumpy mixture into a smooth, velvety sauce that coats the back of a spoon. Stir in the ranch seasoning, half the grated cheddar, and a generous pinch of salt and pepper. The sauce should smell creamy and herbaceous, with a pale beige colour.

Return the cooked chicken and bacon to the pan, along with the drained pasta and peas (if using). Toss everything together using tongs or a pasta fork until every piece of pasta is coated in the sauce. The pasta will look glossy and the chicken will be evenly distributed. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.

Transfer the mixture to a 9x13-inch baking dish and spread it into an even layer. Sprinkle the remaining cheddar cheese over the top, covering the pasta completely. Place the dish in the preheated oven and bake for 18-20 minutes. You'll know it's ready when the cheese is bubbling at the edges and the top is golden brown with darker spots—this is the Maillard reaction at work. Let it rest for 5 minutes before serving. The dish will be piping hot, and the sauce will thicken slightly as it cools.