Place strips in a large skillet over low heat. Cook slowly until crisp, turning occasionally.

Transfer bacon to a paper towel-lined plate and reserve the drippings in the pan.

Season both sides of the chicken breasts with salt, pepper, onion powder, and Italian seasoning.

Heat the skillet with bacon fat over medium-high heat. Sear the chicken 4–6 minutes per side, until golden and cooked through (internal temperature 165°F / 74°C).

Let rest for 5 minutes, then cube.

While the chicken cooks, bring a large pot of salted water to a boil.

Add rotini and cook until al dente (about 1 minute less than package directions).

Drain and set aside.

Reduce heat to medium. Wipe out excess burnt bits if necessary, leaving some bacon flavor.

Melt butter in the skillet, then add minced garlic and cook for 30 seconds until fragrant.

Sprinkle in the flour and whisk for 1 minute to form a roux.

Gradually whisk in the half-and-half. Simmer, whisking, until the sauce thickens, about 3–5 minutes.

Stir in the ranch seasoning and shredded cheddar a handful at a time, stirring until fully melted and smooth.

Taste and adjust salt and pepper.

Add drained rotini and cubed chicken to the skillet. Toss gently to coat.

Top with chopped bacon and serve immediately.