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, 2-3 slices each. Pat dry and season each side 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 golden brown. Set aside and let it rest for 5 minutes, 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 flour and stir continuously for 1 minute.

Temper the half and half by heating in the microwave for 40 seconds. Add it to the skillet in splashes, stirring continuously. Bring it to a gentle bubble and then reduce heat to low.

Add the Ranch seasoning and stir to combine. Gradually stir in the cheese.

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