Place the bacon strips in a large skillet over low heat and fry until they reach a perfect crispiness. Remove the bacon to a paper towel-lined plate, reserving the flavorful drippings in the pan, and chop roughly once cooled.

Slice your chicken breasts into thin cutlets and season both sides evenly with salt, pepper, onion powder, and Italian seasoning. Sear the chicken in the reserved bacon fat over medium-high heat until golden brown and fully cooked, then set aside to rest before cubing.

Bring a large pot of salted water to a boil and cook the rotini pasta until it reaches an al dente texture. Drain the pasta and set it aside while you prepare the creamy base.

Melt the butter in the same skillet used for the chicken, then add the minced garlic and sauté for about one minute until fragrant. Whisk in the flour to create a light roux, cooking for another minute to remove the raw flour taste.

Slowly pour the half and half into the skillet while whisking constantly to ensure a smooth consistency. Stir in the dry ranch dressing seasoning and the shredded cheddar cheese, continuing to whisk until the sauce is thick and bubbly.

Fold the cooked pasta into the warm cheese sauce, ensuring every spiral is completely coated.

Stir in the cubed chicken and top the entire dish with the crispy chopped bacon before serving immediately.