Pulse. Combine the powdered buttermilk, dried parsley, onion powder, garlic powder, dried dill, kosher salt, and black pepper in a food processor. Pulse until well combined.

Prep. Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.

Season the chicken. Add the chicken thighs, kosher salt, black pepper, garlic powder, and olive oil to a large mixing bowl. Toss it all together to coat the chicken in olive oil and seasoning.

Bake. Arrange the chicken in a single layer on the prepared baking sheet and bake for 25 minutes or until the juices run clear.

Make the pasta. Bring a large pot of salted water to a boil. Add the pasta. Cook according to the instructions on the package. Drain the pasta and reserve 1 cup of starchy pasta water.

Cook the bacon. While the pasta is cooking, heat a large heavy-bottomed pan over medium-high heat. Add the bacon to the pan and sauté until cooked through (about 5 minutes). Use a slotted spoon to transfer the bacon to a bowl. Set aside. Leave the bacon grease behind.

Cook the onion and garlic. Add the onion to the pan. Sauté until translucent. Add the garlic and sauté until fragrant.

Finish the sauce. Add the chicken stock and bring it to a boil. Reduce the heat to medium. Slowly whisk in the heavy whipping cream. Bring the mixture back to a simmer. Reduce the heat to low. Whisk in 2 tablespoons of the ranch mix. Let the sauce simmer for 2-3 minutes until thickened.

Slice the chicken. Slice the cooked chicken into bite-sized pieces.

Put it all together. Add the cooked pasta and the chicken to the pan with the sauce. Toss to coat the pasta and chicken in the sauce. If you find that the sauce is too thick and does not want to cling to the pasta, add some of the starchy pasta water, 1/4 cup at a time, stirring to combine after each addition. Add the bacon to the pasta and toss to combine. Sprinkle some chopped fresh cilantro on top, if desired. Serve!