In a large skillet over low heat, cook the turkey bacon slowly until crispy. Remove and place on a paper towel-lined plate. Save about 2 tablespoons of the drippings if available, then roughly chop the bacon.

Slice the chicken breasts into thinner pieces, about 2–3 slices per breast. Pat dry and season both sides with salt, pepper, onion powder, and Italian seasoning.

Heat 2 tablespoons of bacon drippings in the skillet over medium-high heat. You can substitute olive oil if needed. Sear the chicken for about 3–4 minutes on each side until golden brown and cooked through. Set aside and let rest for 5 minutes, then cut into cubes.

Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the flour and cook for another minute while stirring continuously.

Warm the half and half in the microwave for about 40 seconds, then slowly add it to the skillet in small splashes, stirring constantly.

Bring the sauce to a gentle simmer and reduce the heat to low.

Stir in the ranch seasoning and gradually add the shredded cheddar cheese until melted and smooth.

Add the cooked pasta to the skillet and gently toss to coat with the sauce.

Stir in the cubed chicken and allow it to warm through.

Sprinkle the chopped turkey bacon over the pasta or mix it directly into the sauce before serving.