1-Cook 6 strips of bacon in a skillet over low heat until crispy. Reserve the drippings and roughly chop the bacon.

2-Clean the skillet and heat 2 tablespoons of the reserved bacon drippings.

3-Slice the chicken breasts into thinner pieces, pat dry, and season with salt, pepper, onion powder, and Italian seasoning. Sear the chicken for 3-4 minutes on each side until golden brown. Set aside and let rest for 5 minutes before cutting into cubes.

4-Boil salted water and cook 2 cups of uncooked pasta until done, then drain.

5-In the skillet, melt 2 tablespoons of butter, sauté 1 tablespoon minced garlic for 1 minute, then stir in 2 tablespoons flour and cook for another minute.

6-Gradually add 2 cups half and half in splashes while stirring, bring to a gentle bubble, then reduce the heat to low.

7-Stir in 2 tablespoons dry ranch seasoning mix.

8-Gradually add 2 cups shredded cheddar cheese until the sauce is smooth.

9-Combine the cooked pasta, chicken cubes, and chopped bacon with the sauce. Heat through and serve.