Cook bacon over low heat in a large skillet for crispy results. Set aside and save bacon drippings in a bowl. Wipe the skillet clean. Once cooled, chop the bacon into bite-sized pieces.

Slice each chicken breast into thinner pieces (about 2-3 slices each). Season both sides with salt, pepper, onion powder, and Italian seasoning. Heat 2 tablespoons of bacon drippings (or oil) in the skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown and fully cooked. Let it rest for 5 minutes, then cut into cubes.

While cooking the chicken, bring salted water to a boil and cook the pasta until al dente. Drain and set aside.

Melt butter in the same skillet over medium heat. Add garlic and sauté for 1 minute. Stir in the flour and cook for another minute.

Temper the half and half by microwaving it for 40 seconds and slowly add it to the skillet, stirring continuously. Bring the sauce to a gentle simmer, then reduce the heat. Stir in the ranch seasoning and gradually add the shredded cheese, stirring until melted.

Add the cooked pasta to the skillet and toss to coat in the sauce. Stir in the cooked chicken and let it heat through. Garnish with bacon or mix it into the sauce for extra flavor. Serve warm!