In a large oven-safe skillet, heat over medium heat until hot. Add diced thick-cut bacon and cook for 6-8 minutes, stirring occasionally, until crispy and golden brown. Remove the bacon with a slotted spoon, leaving the rendered fat in the skillet.

Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until just al dente, about 6-8 minutes as per package instructions. Drain the pasta well in a colander.

In the same skillet with reserved bacon fat, add diced boneless skinless chicken breasts. Sauté over medium heat for 5-7 minutes, ensuring the chicken browns evenly. Stir in minced garlic and dried oregano, seasoning with kosher salt and freshly ground black pepper. Cook until the chicken is golden and fully cooked through.

To the skillet with sautéed chicken, add broccoli florets and stir well. Cover the skillet with a lid and let steam for about 2-3 minutes, or until the broccoli turns bright green and tender-crisp.

In a large mixing bowl, combine the drained macaroni, 2 tablespoons of unsalted butter, half of the shredded cheddar cheese, half of the shredded pepper jack cheese, grated Parmesan, full-fat sour cream, and whole milk. Stir everything together until you achieve a creamy texture.

Pour the creamy pasta mixture over the chicken and broccoli in the skillet, spreading it evenly with a spatula. Sprinkle the remaining cheeses and the crispy cooked bacon on top of the pasta bake.

Preheat your oven to 350°F (175°C). Once heated, transfer the skillet with your Chicken Bacon Pasta Bake into the oven. Bake for 15-20 minutes until bubbly and golden on top.

Once baked, remove the skillet from the oven and let it cool for 5-10 minutes. Serve warm as a comforting family meal.