Ingredients:
1 ½ cups cheddar cheese, shredded
Salt and pepper, to taste
1 teaspoon onion powder
1 teaspoon Italian seasoning
3 tablespoons flour
6 strips bacon
2 boneless, skinless chicken breasts
2 cups uncooked pasta (rotini, penne, rigatoni, bow tie, etc.)
1 tablespoon garlic, minced
2 cups half and half (can substitute whole milk)
2 tablespoons dry ranch dressing seasoning mix
Instructions:
Shred the cheddar cheese and set it aside at room temperature to allow it to melt smoothly.
Let the bacon sit at room temperature for 5 minutes before frying. Cut the bacon into smaller squares using kitchen scissors.
Heat a large skillet over low heat and add the bacon. Cook slowly, turning it over as it begins to curl, to ensure even cooking. Leave 2 tablespoons of bacon drippings in the pan.
Cut the chicken breasts into bite-sized pieces and season with salt, pepper, 1 teaspoon of onion powder, and 2 teaspoons of Italian seasoning. Toss the chicken pieces in 3 tablespoons of flour.
Add the chicken to the skillet and cook over medium-high heat for about 5 minutes or until golden brown. Once cooked, set the chicken aside.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package instructions.
Add minced garlic to the skillet and sauté for one minute.
Temper the half and half by heating it in the microwave for 40 seconds. Gradually whisk it into the skillet.
Slowly whisk in the shredded cheddar cheese and dry ranch dressing seasoning mix, stirring constantly until the cheese is melted and the sauce is smooth.
Add the cooked chicken back to the skillet and mix in the cooked pasta.
Turn the heat to low. The sauce will continue to thicken upon standing.
Crumble the cooked bacon into smaller pieces if desired and sprinkle it over the pasta before serving.
Enjoy!