Cook the bacon in a large skillet over low heat. Set aside and pour bacon drippings into a small bowl. Chop the bacon once cooled.

Cut the chicken breasts into thinner slices and season with salt, pepper, onion powder, and Italian seasoning.

Heat 2 Tbsp. bacon drippings in the skillet over medium-high heat.

Sear the chicken on each side for 3-4 minutes until cooked through. Let it rest, then cut into cubes.

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

Melt butter in the same skillet over medium heat. Sauté the garlic for 1 minute.

Add the flour and stir continuously for 1 more minute.

Temper the half and half by heating it in the microwave for 40 seconds. Add it to the skillet in splashes, stirring.

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

Add the pasta to the skillet and carefully combine with the sauce. Add the chicken to heat back up.

Garnish with bacon or stir it into the sauce and serve.