Cooking Steps

• In a large skillet over low heat, cook the bacon until crispy. Remove and drain on paper towels, keeping the drippings in the skillet.
• Slice chicken breasts into thin pieces and season with salt, pepper, onion powder, and Italian seasoning. Sear Chicken in bacon drippings over medium-high heat until golden and cooked through. Let rest, then cube.
• Boil salted water and cook rotini until al dente. Drain and set aside.
• In the same skillet, melt butter over medium heat. Sauté garlic until fragrant, then stir in flour and cook for about a minute.
• Gradually whisk in half and half until smooth and creamy.
• Stir in ranch seasoning and shredded cheddar until fully melted and the sauce becomes thick.
• Toss cooked pasta in the sauce, fold in chicken, and top with bacon. Save some bacon for garnishing if desired.
• Serve hot, optionally garnished with fresh herbs like parsley or chives.