Cook the bacon in a large skillet over low heat (low and slow is best for bacon). 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 a light sprinkling of salt/pepper, as well as 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 a golden brown crust has developed. Set aside on a plate once cooked through. Let it rest for 5 minutes, then cut into cubes of desired size.

Boil salted water and cook the pasta. Drain once finished. Prepare the sauce while the pasta boils.

Melt butter in the same skillet over medium heat. Sauté the garlic for 1 minute. Add the flour and use a silicone spatula to stir continuously for 1 more minute.

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

Add the Ranch seasoning and stir to combine. Gradually stir in the cheese. It will continue to thicken upon standing.

Add the pasta to the skillet and carefully combine with the sauce. Add the chicken and allow it to heat back up a bit.