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Instructions
1. Prepare the Cheese
Shred the cheddar and let it rest at room temperature. This helps it melt smoothly into the sauce without clumping.
2. Cook the Bacon
Allow bacon to warm slightly from the fridge, then cut into small squares. In a large skillet over low heat, cook slowly until crisp, turning occasionally. Remove the bacon, but keep about 2 tablespoons of drippings in the pan.
3. Season and Dredge the Chicken
Cut chicken into bite-sized pieces. Season generously with salt, pepper, onion powder, and Italian seasoning. Lightly coat each piece in flour for a thin crust that keeps the meat juicy.
4. Brown the Chicken
Raise the skillet to medium-high heat. Add chicken and sear for about 5 minutes, or until golden and cooked through. Remove and set aside.
5. Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and reserve a small amount of pasta water.
6. Sauté the Garlic
In the same skillet, reduce heat to medium. Add minced garlic to the bacon drippings and cook for about a minute until fragrant, being careful not to brown it.
7. Make the Sauce
Warm the half and half for about 40 seconds in the microwave, then slowly pour it into the skillet while whisking. This prevents curdling and helps lift all the flavor from the pan.
Gradually whisk in the shredded cheddar and ranch seasoning mix until the sauce becomes smooth and creamy.
8. Combine Everything
Return the cooked chicken to the skillet and add the drained pasta. Toss everything together gently, letting the sauce coat each piece evenly. If it’s too thick, add a splash of reserved pasta water.
9. Finish with Bacon
Top the creamy pasta with crumbled bacon right before serving for that irresistible smoky crunch.
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