Shred cheddar cheese from a block and set aside on the counter to come to room temperature.
With kitchen sheers, cut bacon into small pieces and set aside.
Cut chicken breasts into 1 inch strips and set aside.
In a large pan over medium heat, add bacon and cook until browned and crispy. Remove bacon drippings being sure to leave 1 tablespoon in the pan.
In a mixing bowl, add chicken breast strips, ranch seasoning, garlic pepper, Italian seasoning and salt (to taste). Mix all ingredients today being sure to coat the chicken strips evenly.
In a pot over medium heat, cook pasta based on package instructions
While your pasta begins to cook, in the same pan with the bacon drippings, add coated chicken strips and cook over medium heat until golden brown, about 4-5 minutes. Set aside once cooked.
While the pan continues to cook on medium heat, add half and half wisking consistently.
Slowly add in shredded cheddar cheese, continuing to wisk contatntly until cheese has melted throughly. Lower the heat and continue to allow the sauce to thicken. If needed, feel free to add in 1-2 tablespoons of flour until you have reached your desired consistency.
Add back in chicken, pasta and bacon. Stir until all ingredients are well combined.
Serve hot! Feel free to top with additional cheddar cheese and garnish with fresh parsely.