Shred cheddar cheese and let it sit at room temperature to ensure smooth melting.

Let bacon rest at room temperature for 5 minutes, then cut into squares using kitchen scissors.

Cut chicken breasts into bite-sized pieces. Season with salt, pepper, onion powder, and Italian seasoning. Toss chicken in flour to coat evenly.

Heat a large skillet over low heat. Add bacon and cook slowly, turning occasionally for even crisping. Reserve 2 tablespoons bacon drippings in the skillet.

Increase heat to medium-high. Add chicken to the skillet and cook for approximately 5 minutes, or until golden brown. Remove chicken and set aside.

Bring a large pot of water to a rolling boil. Cook pasta according to package instructions until al dente. Drain and reserve.

Add minced garlic to the skillet with reserved drippings. Sauté over medium heat for 1 minute until fragrant.

Warm the half and half in the microwave for 40 seconds. Gradually whisk into the skillet with garlic, blending thoroughly.

Slowly whisk in shredded cheddar and ranch seasoning mix, stirring frequently until cheese is fully melted and sauce is smooth.

Return cooked chicken to the skillet. Add drained pasta and toss to coat with sauce evenly.

Reduce heat to low. Allow sauce to thicken briefly. Crumble cooked bacon and sprinkle over pasta before plating.