In a large skillet, set over medium heat, add the chopped bacon and cook for about 8–10 minutes until crispy and golden. Remove bacon and place on paper towel, leaving drippings in the skillet.

Season chicken with salt, pepper, and onion powder. Increase heat to medium-high and cook chicken in the same skillet for 5–7 minutes on each side until cooked through.

Bring a large pot of salted water to a rolling boil. Cook rotini or chosen pasta shape according to package instructions until al dente, typically 8–10 minutes.

In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute. Sprinkle in flour, whisking continuously until a roux forms, then slowly add half and half until sauce thickens.

Stir in dry ranch dressing mix and grated cheddar cheese into the creamy sauce until melted and smooth. Adjust seasoning with salt and pepper.

Add cooked pasta, sliced chicken, and crispy bacon back into skillet with the sauce, tossing together over low heat for 2-3 minutes.

Transfer Chicken Bacon Ranch Pasta to serving dishes. Garnish with additional cheddar cheese or fresh herbs if desired, and serve warm.