In a large skillet over low heat, cook the bacon until crisp. Set aside, reserve drippings, and roughly chop the bacon once cooled.

Slice the chicken breasts into thinner pieces, season with salt, pepper, onion powder, and Italian seasoning. Sear in bacon drippings over medium-high heat until golden and cooked through. Cube after resting.

Cook the pasta in boiling salted water until al dente. Drain and set aside.

In the same skillet, melt butter and sauté garlic. Add flour, then gradually add half and half while stirring.

Stir in ranch seasoning and cheese until smooth and melted.

Add the cooked pasta to the sauce, then add the chicken and garnish with chopped bacon. Serve warm.