1-First, cook the bacon in a large skillet over low heat until it’s crispy, then set it aside and keep the drippings.

2-Next, slice the chicken breasts into 2-3 thinner pieces, pat them dry, and season with salt, pepper, onion powder, and Italian seasoning.

3-Heat 2 tablespoons of the bacon drippings in the skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden. Let it rest for 5 minutes before cutting into cubes.

4-While that’s happening, boil salted water and cook 2 cups of pasta until al dente, then drain it.

5-In the same skillet, melt 2 tablespoons of butter over medium heat and sauté 1 tablespoon of minced garlic for 1 minute. Add 2 tablespoons of flour and stir for another minute to create a base.

6-Heat 2 cups of half and half in the microwave for about 40 seconds, then gradually add it to the skillet, stirring constantly until it bubbles gently. Reduce the heat to low.

7-Stir in 2 tablespoons of dry ranch dressing seasoning mix, then gradually add 2 cups of shredded cheddar cheese until the sauce is smooth.

8-Finally, mix in the cooked pasta, cubed chicken, and chopped bacon, heating everything through.