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Ingredients:
1 ½ cups cheddar cheese, shredded
Salt and pepper, to taste
1 teaspoon onion powder
1 teaspoon Italian seasoning
3 tablespoons flour
6 strips bacon
2 boneless, skinless chicken breasts
2 cups uncooked pasta (rotini, penne, rigatoni, bow tie, etc.)
1 tablespoon garlic, minced
2 cups half and half (can substitute whole milk)
2 tablespoons dry ranch dressing seasoning mix
Instructions:
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Shred the cheddar cheese and set it aside at room temperature to allow it to melt smoothly.
Let the bacon sit at room temperature for 5 minutes before frying. Cut the bacon into smaller squares using kitchen scissors.
Heat a large skillet over low heat and add the bacon. Cook slowly, turning it over as it begins to curl, to ensure even cooking. Leave 2 tablespoons of bacon drippings in the pan.
Cut the chicken breasts into bite-sized pieces and season with salt, pepper, 1 teaspoon of onion powder, and 2 teaspoons of Italian seasoning. Toss the chicken pieces in 3 tablespoons of flour.
Add the chicken to the skillet and cook over medium-high heat for about 5 minutes or until golden brown. Once cooked, set the chicken aside.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package instructions.
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