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Bring a large pot of water to a boil. Add ½ tablespoon salt and Linguine noodles. Cook according to the directions on the box.
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Cook the bacon in a large pan over medium heat. Set on a paper towel lined plate to drain. Once cooled, chop.
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Season the chicken breast with garlic powder, paprika, salt and pepper and half of 1 Ranch seasoning pack.
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Heat 2 tablespoons of canola oil in a large skillet over medium heat. Sear the chicken for about 6-8 minutes each side, or until golden and cooked through. Remove from the pan and keep warm. Once cooled down a bit chop the chicken into chunks. Keep warm.
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In the same pan over medium heat add a little more oil if necessary and onions. Sauté until the onions are translucent.
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Pour in heavy cream and cook on medium high until the sauce begins to thicken. Mix in 1 full ranch pack as well as the remaining half pack. Add additional spices if necessary.
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Once the sauce has reached your desired consistency, remove from the heat and add in the bacon, chopped chicken, mozzarella and chives. Enjoy!
