Step by step

Method

5 steps

1. 1

   Cook the bacon in a large skillet over medium-low heat for 8–10 minutes, turning once, until crisp. Set it on a paper towel, keep 2 tablespoons drippings in the skillet, and chop the bacon when cool.

2. 2

   Slice the chicken into thinner cutlets, pat dry, and season with salt, pepper, onion powder, and Italian seasoning. Sear in the bacon drippings for 3–4 minutes per side, until browned and 165°F. Rest 5 minutes, then cube it.

3. 3

   Boil the pasta in salted water until al dente, usually 1 minute less than the package time. Drain it while you make the sauce.

4. 4

   Melt the butter in the chicken skillet and cook the garlic for 1 minute. Stir in the flour for 1 minute, then add the warmed half-and-half in splashes. Simmer gently for 3–4 minutes until it thickens.

5. 5

   Stir in the ranch seasoning, then add the cheddar by handfuls over low heat. Fold in the pasta and chicken, let everything warm for 2 minutes, and scatter the bacon over the top.