Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the bacon
In a large skillet over medium heat, cook the bacon strips until crispy. Remove and drain on paper towels. Once cooled, crumble into pieces.

Cook the chicken
Season chicken breasts with salt, pepper, onion powder, and Italian seasoning. In the same skillet with a little bacon fat or butter, cook chicken over medium heat until golden and cooked through, about 5-6 minutes per side. Remove and let rest, then slice or dice.

Make the sauce base
In the skillet, melt butter over medium heat. Stir in the flour and cook for about 1 minute, whisking continuously to form a roux.

Add garlic and half and half
Add minced garlic and cook for 30 seconds. Slowly whisk in the half and half until smooth. Cook, stirring often, until sauce thickens (about 4-5 minutes).

Season the sauce
Stir in ranch seasoning mix, shredded cheddar cheese, and adjust salt and pepper to taste. Stir until cheese is melted and sauce is creamy.

Combine all ingredients
Add cooked pasta, chicken, and bacon back to the skillet. Toss gently to coat everything evenly in the sauce.

Serve
Garnish with extra shredded cheese or chopped parsley if desired. Serve immediately.