Pat the chicken breasts dry with paper towels, season with salt and pepper. Heat olive oil in a skillet over medium-high heat, sear chicken for 5-7 minutes per side until golden brown and cooked through.

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

Remove chicken, add beef bacon to the same skillet, and cook for 5-6 minutes until crispy. Reserve some fat.

In the skillet, sauté minced garlic for 30 seconds, sprinkle in the flour, and whisk for 1 minute to create a roux.

Whisk in half and half into the roux, stirring continuously until smooth, cooking for about 3-4 minutes until thickened.

Stir in ranch seasoning mix, onion powder, and Italian seasoning. Adjust seasoning with salt and pepper.

Add cooked pasta and diced chicken back to the skillet, toss gently to coat in sauce.

Sprinkle cheddar cheese over the mixture, stir until melted and gooey, and garnish with remaining beef bacon.