Cook the turkey bacon in a large skillet over medium-low heat until crispy. Transfer to a paper towel-lined plate and reserve about 2 tablespoons of the drippings if available, or use olive oil instead. Wipe the skillet clean.

Slice each chicken breast into 2–3 thinner cutlets. Pat dry and season both sides with salt, pepper, onion powder, and Italian seasoning.

Heat the reserved turkey bacon drippings or olive oil in the skillet over medium-high heat.

Sear the chicken for 3–4 minutes per side until golden brown and fully cooked. Transfer to a plate and let it rest for 5 minutes before cutting into bite-sized pieces.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and set aside.

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

Sprinkle in the flour and stir continuously for another minute to form a roux.

Warm the half-and-half slightly before gradually whisking it into the skillet. Stir constantly until smooth.

Bring the sauce to a gentle simmer, then reduce the heat to low.

Stir in the ranch seasoning until fully combined.

Add the shredded cheddar cheese a little at a time, stirring until melted and creamy.

Add the cooked pasta and gently toss until coated in the sauce.

Fold in the cooked chicken and half of the crispy turkey bacon.

Top with the remaining turkey bacon and serve the Chicken Bacon Ranch Pasta immediately