Cook the bacon in a large skillet over low heat. Set aside and pour bacon drippings into a small bowl. Carefully wipe the skillet clean. Roughly chop the bacon once cooled.

Cut the chicken breasts into thinner slices and pat dry. Season each side with salt, pepper, onion powder, and Italian seasoning.

Heat 2 tablespoons of bacon drippings in the skillet over medium-high heat and sear the chicken on each side for 3-4 minutes until golden brown. Set aside.

Let the chicken rest for 5 minutes, then cut into cubes of desired size.

Boil salted water and cook the pasta. Drain once finished.

Melt butter in the skillet over medium heat and sauté the garlic for 1 minute.

Add the flour and stir continuously for 1 minute.

Temper the half and half by heating in the microwave for 40 seconds, then add it to the skillet while stirring.

Bring the mixture to a gentle bubble and reduce heat to low. Add the ranch seasoning and stir to combine, then gradually stir in the cheese.

Add the pasta to the skillet and combine with the sauce. Add the chicken and allow it to heat back up. Garnish with bacon or stir it into the sauce and serve.