1-First, cook the bacon over low heat until it’s crispy, then roughly chop it and set it aside while keeping the bacon drippings.

2-In a clean skillet, heat 2 tablespoons of those drippings to add rich flavor.

3-Next, slice the 2 small boneless skinless chicken breasts into thinner pieces, pat them dry, and season with salt, pepper, onion powder, and Italian seasoning for a tasty kick.

4-Now, sear the chicken on medium-high heat for 3-4 minutes per side, then let it rest for 5 minutes before cutting it into cubes.

5-While that’s happening, boil salted water and cook the-what 2 cups uncooked pasta, preferably rotini, until it’s al dente, then drain it.

6-In the same skillet, melt 2 tablespoons butter and sauté 1 tablespoon minced garlic for 1 minute to build the base of your creamy sauce.

7-Add 2 tablespoons flour and stir for another minute to thicken things up.

8-Gradually pour in 2 cups half and half while stirring until the mixture bubbles gently, then lower the heat.

9-Stir in 2 tablespoons dry ranch dressing seasoning mix and the 2 cups shredded cheddar cheese until everything is smooth and creamy.

10-Finally, combine the cooked pasta, cubed chicken, and chopped bacon in the skillet with the sauce, and serve it hot for a comforting meal.