Creamy Chicken Bacon Ranch Pasta

Ingredients:

• 1 ½ cups shredded cheddar cheese
• Salt and pepper, to taste
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 3 tablespoons all-purpose flour
• 6 strips bacon
• 2 boneless, skinless chicken breasts
• 2 cups uncooked pasta (rotini, penne, rigatoni, bow tie, etc.)
• 1 tablespoon minced garlic
• 2 cups half and half (or whole milk)
• 2 tablespoons dry ranch dressing seasoning mix

Instructions:

1. Begin by shredding the cheddar cheese and allowing it to come to room temperature for smooth melting.
2. Let the bacon sit at room temperature for 5 minutes before cutting it into smaller squares with kitchen scissors.
3. Heat a large skillet over low heat and cook the bacon slowly until evenly browned. Reserve 2 tablespoons of bacon drippings in the pan.
4. Cut the chicken breasts into bite-sized pieces and season them with salt, pepper, 1 teaspoon of onion powder, and 2 teaspoons of Italian seasoning. Toss the chicken in flour to coat.
5. Add the chicken to the skillet and cook over medium-high heat until golden brown, about 5 minutes. Set the cooked chicken aside.
6. In a separate pot, bring water to a boil and cook the pasta according to package instructions.
7. Add minced garlic to the skillet and sauté for one minute.
8. Warm the half and half in the microwave for 40 seconds to temper it. Gradually whisk it into the skillet.
9. Slowly whisk in the shredded cheddar cheese and dry ranch dressing seasoning mix until melted and smooth.
10. Return the cooked chicken to the skillet and mix in the cooked pasta.
11. Reduce the heat to low. The sauce will continue to thicken as it sits.
12. Crumble the cooked bacon into smaller pieces, if desired, and sprinkle over the pasta before serving.