Chicken bacon ranch pasta


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


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.

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