Cook the bacon: Slowly render and crisp the bacon in a large skillet over low heat. Transfer it to a plate and chop once cooled. Save the drippings for extra flavor.

Prepare the chicken: Slice the chicken breasts into thinner pieces and season them with salt, pepper, onion powder, and Italian seasoning. Sear in the skillet with bacon drippings over medium-high heat for 3-4 minutes per side until fully cooked. Let them rest, then cube.

Boil the pasta: Cook pasta in salted boiling water according to package instructions. Drain and set aside.

Make the sauce: In the same skillet, melt butter over medium heat and sauté minced garlic for 1 minute. Whisk in flour and cook for another minute. Gradually add warmed half and half while stirring, bringing the mixture to a gentle bubble. Stir in ranch seasoning and slowly incorporate shredded cheese until melted.

Combine: Fold in the cooked pasta and chicken to the sauce. You can choose to sprinkle the chopped bacon on top or stir it in for extra flavor. Serve warm and relish!