Place bacon in a large skillet over low heat and cook slowly until crisp. Transfer to a paper towel-lined plate to drain and set aside; reserve the drippings in the skillet.

Once cooled, roughly chop the bacon into bite-sized pieces.

Slice chicken breasts into thinner cutlets or long strips and season with salt, pepper, onion powder, and Italian seasoning.

Heat the skillet with bacon drippings over medium-high heat and sear the chicken until golden and cooked through, about 3–4 minutes per side.

Rest briefly, then cube the chicken.

Bring a large pot of salted water to rapid boil. Add rotini and cook until al dente, usually 8–10 minutes.

Reserve ½ cup of pasta water, then drain the pasta and set aside.

In the same skillet with reserved drippings, melt butter over medium heat and sauté the minced garlic until fragrant, about 30 seconds.

Sprinkle in flour, stirring to make a blonde roux, cooking 1–2 minutes.

Gradually whisk in the half and half until smooth and slightly thickened.

Stir in ranch seasoning and cheese until fully melted and glossy.

Add drained pasta to the sauce, tossing to coat, adding pasta water if needed to loosen.

Fold in cubed chicken and sprinkle with chopped bacon before serving warm.