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

Cook and chop bacon; set aside.

Cook pasta according to package instructions; drain.

In a large skillet, melt 4 tablespoons butter with 1 tablespoon olive oil over medium heat. Add chicken pieces, season with salt and pepper, cook until no longer pink, then remove and set aside.

In the same skillet, sauté chopped onion and minced garlic until translucent.

Add flour, Italian seasoning, basil, and Ranch mix to the skillet; stir well.

Gradually add chicken broth, heavy cream, and cream of chicken soup, stirring constantly until the mixture thickens and is bubbly.

Stir in parmesan cheese, sun dried tomatoes, cooked chicken, cooked pasta, and chopped bacon. Mix well.

Pour mixture into the prepared baking dish. Top with Italian cheese and parsley.

Bake uncovered for 30 minutes or until bubbly and cheese is melted.