In a skillet over medium-low heat, add chopped bacon and cook until it becomes crispy, about 8–10 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease, reserving 2 tablespoons of drippings in the skillet.

While the bacon cools, slice the boneless skinless chicken breasts into bite-sized pieces. Season with salt, pepper, and onion powder. In the same skillet with the reserved bacon drippings, increase the heat to medium-high and sear the chicken pieces until golden brown, about 5–7 minutes.

In a large pot, bring salted water to a rapid boil. Add the uncooked rotini pasta and cook according to package instructions until al dente, typically around 8–10 minutes. Once cooked, drain the pasta and set it aside, reserving a cup of pasta water in case you need to adjust the sauce’s consistency.

Using the same skillet, melt 2 tablespoons of butter over medium heat. Once melted, add minced garlic and sauté until fragrant, about 1 minute. Sprinkle in the flour, whisking continuously for about 2 minutes until smooth. Gradually stir in half and half, followed by the dry ranch dressing mix, and let the mixture simmer until thickened, 3–5 minutes.

Add the cooked pasta and seared chicken to the creamy ranch sauce in the skillet. Toss everything together until all ingredients are well coated in the luscious sauce.

Finally, sprinkle in the shredded cheddar cheese and crispy bacon, mixing gently to combine and allow the cheese to melt. Serve the Chicken Bacon Ranch Pasta warm, garnished with additional bacon bits and a sprinkle of Italian seasoning, if desired.