Preheat oven to 350 degrees F. Spray 9x13 baking dish with cooking spray.

In a large skillet over medium heat, fry the bacon until crispy. Remove the bacon from the skillet & drain all but 1-2 tablespoons of the bacon grease from the skillet.

Add 1 tablespoon of butter to the skillet with the bacon grease and allow to melt. Add the asparagus pieces, grape tomatoes, and 2 cloves of minced garlic to the skillet. Saute until asparagus is crisp-tender.

While you are frying the bacon & sauteing the vegetables, prepare the pasta according to package directions. Rinse and drain. Set aside.

In a large saucepan over low heat, melt the remaining 3 tablespoons of butter. Add the remaining 3 cloves minced garlic and crushed red pepper. Add the flour and stir in with the butter. Add the half & half and chicken broth and continue stirring until thickened. Stir in the package of the ranch salad dressing mix. Remove from heat and stir in the parmesan cheese.

Add the cooked and shredded chicken to the skillet with the bacon and vegetables, and stir to combine.

Place pasta in the bottom of 9x13 baking dish. Top with the chicken, bacon, vegetable mixture, and corn. Pour the sauce over the top. Sprinkle the mozzarella cheese over the top.

Bake for 30 minutes or until heated through and cheese is melted. Serve hot.