Step 1: Cook the Bacon: In a large skillet over low heat, cook the bacon until crisp. Remove bacon, reserving drippings in the skillet. Once cooled, roughly chop the bacon.
Step 2: Prepare the Chicken: Slice the chicken breasts into thinner pieces. Season with salt, pepper, onion powder, and Italian seasoning. Sear the chicken in the reserved bacon drippings over medium-high heat until golden brown and cooked through (about 4-5 minutes per side). Remove chicken from the skillet and let it rest for a few minutes before cubing.
Step 3: Boil the Pasta: While the chicken rests, cook the pasta according to package directions in boiling salted water until al dente. Drain well.
Step 4: Make the Sauce: In the same skillet (no need to clean), melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the flour and cook for 1 minute, creating a roux. Gradually whisk in the half and half until smooth, then bring to a gentle simmer. Stir in the dry ranch seasoning mix and shredded cheddar cheese until the cheese is melted and the sauce is creamy.
Step 5: Combine and Serve: Add the drained pasta and cubed chicken to the skillet with the sauce, tossing to coat everything evenly. Serve warm, garnished with the chopped crispy bacon.