Add olive oil to a large, cast iron skillet over medium-high heat. Cook the chicken until golden, about 5-6 minutes.

NOTE: you can use already grilled chicken or rotisserie chicken and skip this step.

Remove cooked chicken from pan and set aside.

Lower heat to medium, add butter, add onion and garlic. Cook for a few minutes, about 4-5 stirring occasionally.

If you want the sauce thicker, add now 2 tablespoon of flour and stir well.

Add the pasta, broth, cream and ranch mix. Season with salt and pepper.

Stir, bring to a boil and let it cook for about 12 minutes. Stir often to avoid having pasta stick to the bottom of the pan. If needed add more broth, 1/4 cup at a time.

Once pasta has cooked, reduce heat to the lowest setting and stir in cheddar cheese and bacon. Add back the chicken and add the spinach. Stir to combine and cook for another 5 minutes.

Remove from heat, top with extra bacon crumbs and serve.

Enjoy!