Cook pasta according to package directions for al dente. Make sure water is salted and reserve about 1/2 cup of pasta water before draining.

In a large skillet, cook the bacon over medium heat until crispy. Remove from pan and set aside. Drain any excess grease into a bowl and save for later.

Season chicken breast liberally with salt & pepper. Sauté over medium heat, turning once, until golden brown on both sides. Remove from pan and set aside.

Heat olive oil in the skillet. Add onion and garlic and sauté until fragrant (this should only take about 30 seconds).

Next, add the flour and ranch seasoning, and whisk until a roux forms.

Slowly whisk in milk and vegan sour cream until smooth.

Whisk in lemon juice and allow the sauce to thicken.

Slice chicken and crumble bacon.

Return them to the pan with the cooked pasta. Toss to coat, adding pasta water, as needed.

Garnish with fresh parsley before serving.