Shred the cheddar cheese and set it aside at room temperature to help it melt smoothly later.

Let the turkey bacon sit at room temperature for about 5 minutes. Cut it into smaller squares using kitchen scissors.

Heat a large skillet over low heat and add the turkey bacon. Cook slowly, turning the pieces as they begin to curl to ensure even crisping. Reserve 2 tablespoons of bacon drippings in the pan once cooked.

Cut the chicken breasts into bite-sized pieces. Season the chicken with salt, pepper, onion powder, and Italian seasoning, then toss the pieces in flour until lightly coated.

Increase the skillet heat to medium-high and add the chicken. Cook for about 5 minutes, or until golden brown and cooked through. Remove the chicken and set aside.

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

Add the minced garlic to the same skillet and sauté for about one minute until fragrant.

Temper the half and half by warming it in the microwave for about 40 seconds. Gradually whisk the warmed half and half into the skillet, ensuring it stays smooth.

Slowly whisk in the shredded cheddar cheese and the dry ranch dressing seasoning mix, stirring constantly until the cheese melts and the sauce becomes creamy.

Return the cooked chicken to the skillet and stir in the cooked pasta. Mix everything together until evenly coated in the sauce.

Turn the heat to low and allow the dish to sit for a few minutes; the sauce will continue to thicken as it stands.

Crumble the cooked turkey bacon into smaller pieces if desired and sprinkle it over the pasta just before serving.