Cook the turkey bacon in a large skillet over medium-low heat until crisp. Transfer to a paper towel-lined plate and roughly chop once cooled. Reserve 2 tablespoons of the drippings if desired, or substitute with olive oil.

Slice each chicken breast horizontally into thin cutlets. Pat dry and season both sides with salt, pepper, onion powder, and Italian seasoning.

Heat the reserved drippings or olive oil in the skillet over medium-high heat.

Sear the chicken for 3–4 minutes per side until golden brown and fully cooked. Transfer to a plate and let rest for 5 minutes before cutting into bite-sized cubes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain and set aside.

In the same skillet, melt the butter over medium heat.

Add the minced garlic and cook for 1 minute until fragrant.

Stir in the flour and cook for another minute, whisking constantly to form a smooth roux.

Warm the half-and-half slightly, then gradually whisk it into the skillet until smooth.

Bring the sauce to a gentle simmer, then reduce the heat to low.

Stir in the ranch seasoning until fully combined.

Gradually add the shredded cheddar cheese, stirring until melted and creamy.

Fold the cooked pasta, cubed chicken, and chopped turkey bacon into the sauce.

Toss until everything is evenly coated in the creamy sauce.

Serve the Chicken Bacon Ranch Pasta immediately with extra cheese and fresh parsley if desired.