In a large skillet over low heat, cook the beef bacon until crispy, about 10 minutes. Set aside on a paper towel-lined plate to drain. Reserve 2 tablespoons of bacon drippings in a small bowl. Wipe the skillet clean and roughly chop the bacon once cooled.

Slice the chicken breasts into thinner pieces, about 2-3 slices per breast. Season each side with salt, pepper, onion powder, and Italian seasoning. In the same skillet, heat the reserved bacon drippings over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown. Set aside and let it rest for 5 minutes, then cut into cubes.

Cook the pasta in salted water according to package instructions, about 8-10 minutes. Drain and set aside.

In the same skillet, melt butter over medium heat. Sauté garlic for 1 minute, then add flour and stir continuously for another minute. Warm the half and half in the microwave for 40 seconds. Slowly add it to the skillet, stirring constantly. Bring to a gentle bubble, then reduce heat. Stir in the ranch seasoning and gradually add the cheese, stirring until melted.

Add the cooked pasta to the skillet and gently mix it with the sauce. Add the cubed chicken and allow it to heat through for 2-3 minutes. Garnish with the chopped bacon before serving.