Step 1

Using a sharp knife, cut the bacon into roughly 1/4 inch thick slices. Heat a large nonstick skillet over medium heat, then add the sliced bacon, and cook until crispy.

Step 2

While the bacon is cooking, start the chicken. In a medium bowl, combine the Italian seasoning, onion powder, fine sea salt, and pepper with the olive oil.

Step 3

Carefully butterfly the chicken breasts all the way through so you have 4 even filets. Add the chicken to the bowl and coat it evenly in the spice and oil blend.

Step 4

When the bacon is done, remove from the pan to cool, discard the grease and carefully wipe the pan out.

Step 5

Heat the nonstick skillet over medium-high heat, then add the chicken to the pan and cook until golden brown (about 3 minutes per side, or until an instant read meat thermometer reads an internal temperature of 165 F). When the chicken is done, remove it from the pan and turn heat down to medium. Add the butter to the pan now so that the remaining flavorful bits and spices don’t burn.

Step 6

Bring a large pot of salted water to a boil, when the water is boiled, add the pasta and cook to al dente according to the package instructions.

Step 7

Add the garlic to the buttered skillet and saute until aromatic, about 2-3 minutes, then add in the chicken broth and milk and bring to a simmer. **It’s important to only simmer the sauce and not boil it (because boiling milk changes the taste and can cause it to separate).

Step 8

Whisk in the ranch seasoning until dissolved, then add in the cream cheese and stir continuously until it’s fully melted, about 7 minutes. Stir in the shredded cheddar cheese until it’s melted, then add about 2/3 of the bacon, and let it simmer on low for about 5 minutes to thicken.

Step 9

While waiting for the sauce to thicken, cut the chicken into thin slices.

Step 10

One the sauce has thickened, stir in the pasta and sliced chicken, and garnish with the remaining crispy bacon pieces, some fresh parsley, and serve!