Chicken: 
    Preheat oven to 350 degrees F and grease and 13 x 9" baking dish with non-stick cooking spray.
    Combine chicken, 1/2 tsp salt, pepper, and 2 Tbsp ranch dressing to a medium sized bowl and toss to coat.
    In a large skillet over medium-high heat, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Add a single layer of chicken and cook for 4-5 minutes on each side until golden.
    Remove chicken with a slotted spoon to a plate.
    Repeat with remaining chicken, 2 Tbsp butter, and olive oil.
    Add the rest of the chicken to the plate and set aside.


    Sauce: 
    In the same skillet, reduce heat to medium and saute onions until translucent.
    Add garlic and saute for an additional minute. Add 3 Tbsp butter to the onions and garlic.
    After butter has melted, add flour, Italian seasoning, basil, 1 tsp salt, and 1 Tbsp Ranch dressing mix.
    Stir until chicken is coated. Using a whisk, add chicken broth in 1/2 cup increments, stirring well between each.
    Whisk in cream and stir until mixture begins to bubble.
    Remove from heat and stir in parmesan until melted.
    Add 2/3 of the chopped bacon, chopped sun-dried tomatoes, chicken, and pasta to the sauce and stir until evenly combined.
    Pour pasta into the prepared baking dish and sprinkle with remaining bacon.
    Top with Italian cheese and parsley.
    Bake until cheese is melted and bubbly, about 20 minutes. Allow to cool slightly before serving.
    ENJOY!