Cook the Pasta: Prepare the pasta according to package instructions until al dente. Drain and set aside.
Cook the Bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet, crumble it, and set aside. Leave about 1 tablespoon of bacon drippings in the skillet.
Cook the Chicken: Season the chicken breasts with salt and pepper. In the same skillet, add the chicken breasts and cook over medium heat until fully cooked and golden brown on both sides. Remove from the skillet, let rest for a few minutes, then slice or dice the chicken.
Make the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute. Sprinkle the flour over the garlic and stir to combine, cooking for about 1-2 minutes to form a roux.
Add the Liquid: Gradually whisk in the half and half, ensuring there are no lumps. Stir in the ranch seasoning mix, onion powder, and Italian seasoning. Bring to a simmer, allowing the sauce to thicken slightly.
Add the Cheese: Stir in the shredded cheddar cheese until melted and smooth.
Combine Ingredients: Add the cooked pasta, chicken, and crumbled bacon to the skillet. Toss to coat everything evenly with the sauce. Adjust seasoning with salt and pepper to taste.
Serve: Garnish with additional chopped parsley or grated cheese, if desired. Serve warm.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 600 kcal (per serving) | Servings: 4 servings
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