Preheat and prep: Heat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or oil.

Cook the base: If using pasta, boil in salted water until just shy of al dente (about 1–2 minutes less than package directions). If using cauliflower, steam until crisp-tender. Drain well.

Crisp the bacon: Cook bacon in a skillet until crisp. Transfer to a paper towel–lined plate and crumble. Reserve 1 tablespoon bacon fat in the pan if you plan to sauté garlic.

Sauté aromatics (optional but tasty): In the bacon fat or a bit of oil, sauté minced garlic for 30 seconds until fragrant. Remove from heat.

Make the sauce: In a large bowl, whisk softened cream cheese, sour cream (or yogurt), milk (or cream), ranch seasoning, onion powder, black pepper, and a small pinch of salt. Stir in the sautéed garlic if using. The sauce should be smooth and pourable; add a splash more milk if it’s too thick.

Add the cheese: Fold in 1.5 cups of the shredded cheese, reserving 1/2 cup for topping.

Combine everything: Add cooked chicken, pasta or cauliflower, broccoli or chosen veggies, and half the crumbled bacon to the bowl. Toss gently to coat everything in the sauce.

Assemble: Transfer mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup cheese over the top, then finish with the rest of the bacon.

Bake: Bake uncovered for 18–22 minutes, until bubbly around the edges and the cheese is melted and lightly golden.

Finish and serve: Let it rest for 5–10 minutes so it sets slightly. Garnish with sliced green onions or chives. Taste and add a pinch of salt if needed. Serve warm.