Cook the bacon in a large skillet over low heat, allowing it to render slowly for optimal crispness. Reserve the bacon drippings in a small bowl and carefully wipe the skillet clean. Once the bacon has cooled, chop it into coarse pieces.

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

Heat 2 tablespoons of the reserved bacon drippings in the skillet over medium-high heat. Alternatively, use olive or vegetable oil. Sear the chicken slices for 3–4 minutes per side until golden and fully cooked. Set aside to rest for 5 minutes before dicing into bite-sized chunks.

While the chicken rests, bring a pot of salted water to a boil and cook the rotini pasta until al dente. Drain and set aside.

In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in flour and cook for another minute, stirring continuously with a silicone spatula.

Warm the half and half slightly in the microwave (about 40 seconds), then gradually pour it into the skillet while stirring. Let it come to a gentle simmer, then reduce the heat.

Incorporate the ranch seasoning and slowly blend in the shredded cheddar cheese until the sauce becomes smooth and thickened.

Combine the cooked pasta with the sauce in the skillet, mixing gently to coat evenly. Return the chicken to the pan and allow it to warm through. Fold in the bacon or sprinkle it on top just before serving.