Cook the Bacon: In a large skillet over low heat, cook the bacon until crisp, about 8-10 minutes. Remove the bacon and chop it, reserving the drippings for added flavor.

Sear Chicken: Slice the boneless skinless chicken breasts into thin pieces, season with salt and pepper, and sear in the bacon drippings over medium-high heat until golden brown, about 5-7 minutes. Let it rest before cubing.

Boil Pasta: Bring a pot of salted water to a boil, then add the uncooked rotini. Cook until al dente according to package instructions, usually around 8-10 minutes. Drain and set aside.

Make Sauce: In the same skillet, melt the butter over medium heat. Sauté the minced garlic until fragrant for about 30 seconds. Gradually stir in the flour, then slowly add the half and half, whisking until smooth. Mix in the ranch seasoning and cheddar cheese until the sauce is creamy and well-blended.

Combine Ingredients: Add the cooked pasta and cubed chicken to the sauce, tossing everything together to coat evenly. Sprinkle in the crispy bacon and give it another mix. Serve warm!