Place bacon in a large skillet over low heat. Cook slowly until crisp, about 10 to 12 minutes. Transfer to a paper towel-lined plate to drain, reserving the drippings in the skillet. When cooled, roughly chop the bacon and set aside.

Slice each chicken breast into thinner cutlets so they cook evenly. Season both sides with salt, pepper, onion powder, and Italian seasoning. Heat the skillet with the reserved bacon drippings over medium-high heat. Sear the chicken until golden and cooked through, about 3 to 4 minutes per side depending on thickness.

Transfer to a plate and let rest for 5 minutes, then cube.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions, usually 8 to 10 minutes. Drain and set aside. Save a 1/2 cup of pasta water if you want to loosen the sauce later.

In the same skillet used for bacon and chicken, melt butter over medium heat. Add minced garlic and sauté for 30 to 60 seconds until fragrant.

Sprinkle in the flour and whisk constantly for about 1 minute to cook the raw flour taste. Gradually whisk in the half and half, bringing the mixture to a gentle simmer as it thickens, about 3 to 5 minutes.

Stir in the dry ranch seasoning and 1 3/4 cups of the shredded cheddar until smooth. Remove from heat and season to taste with salt and pepper.

Add drained pasta to the sauce and gently toss to coat. Fold in the cubed chicken. If the sauce seems too thick, stir in a splash of reserved pasta water until you reach the desired consistency.

Top with the reserved chopped bacon and the remaining cheddar if you like a cheesy finish. Serve warm.