1️⃣ Cook the Turkey Bacon

Heat a large skillet over medium heat. Cook the turkey bacon until crisp, flipping as needed.

Remove the bacon and set it aside to cool. Roughly chop it once cooled, reserving the drippings in the skillet.

2️⃣ Prepare the Chicken

Slice the chicken breasts into thinner pieces for even cooking.

Season with salt, pepper, onion powder, and Italian seasoning.

Sear the chicken in the turkey bacon drippings over medium-high heat, cooking for 4-5 minutes per side until golden and cooked through.

Let the chicken rest for 5 minutes, then cube into bite-sized pieces.

3️⃣ Boil the Pasta

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

4️⃣ Make the Sauce

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

Sprinkle in the flour and whisk continuously for 1-2 minutes to form a roux.

Gradually pour in the half and half, whisking constantly to avoid lumps.

Stir in the ranch seasoning and shredded cheddar cheese until smooth and creamy.

5️⃣ Combine the Ingredients

Add the cooked pasta to the skillet, tossing to coat in the sauce.

Fold in the cubed chicken and chopped turkey bacon, mixing until evenly distributed.

6️⃣ Serve Warm

Garnish with additional cheese or chopped parsley, if desired, and serve immediately.