Add garlic and saute for an additional minute. Add butter to the onions and garlic.
After butter has melted, add flour, Italian seasoning, basil, salt, and 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!