Cook the bacon

• In a large skillet over low heat, cook the bacon slowly until crisp. Low and slow helps render fat without burning.

• Once cooked, remove bacon strips to a plate to cool. Reserve the bacon drippings in a small bowl.

• Wipe out the skillet gently (you’ll reuse it).

2. Prepare the chicken

• Slice each chicken breast vertically into 2–3 thinner pieces (so they cook faster and more evenly).

• Pat the slices dry and season both sides with salt, pepper, onion powder, and Italian seasoning.

• Heat 2 tablespoons of the bacon drippings in the skillet over medium‑high heat (or use olive/vegetable oil if you don’t have enough drippings).

• Sear the chicken 3–4 minutes per side until golden brown and cooked through.

• Transfer cooked chicken to a plate, allow it to rest about 5 minutes, then cut into bite‑sized cubes.

3. Boil the pasta

• While the chicken rests, bring a pot of salted water to a boil.

• Add pasta and cook per package instructions until al dente (slightly firm to the bite).

• Drain the pasta and set aside.

4. Make the sauce

• In the same skillet, melt butter over medium heat.

• Add minced garlic and sauté for about 1 minute (don’t let it brown).

• Stir in flour and continuously mix for about 1 minute to form a roux.

• Meanwhile, temper the half and half (you can microwave for ~40 seconds) and add it gradually to the skillet, stirring constantly.

• Bring the mixture to a gentle bubble, then reduce heat to low.

• Stir in ranch seasoning until smooth.

• Gradually add shredded cheese in batches, stirring until melted and smooth (the sauce will thicken as it cools).

5. Combine pasta, chicken, and bacon

• Add the cooked pasta into the skillet and gently fold into the creamy sauce using a silicone spatula.

• Add the cubed chicken and mix; allow it to reheat for a minute or two.

• Stir in or sprinkle the chopped bacon.

• Serve immediately while warm and creamy.