In a large skillet, cook the bacon until desired crispness. Remove from skillet
Salt and pepper each side of the chicken breast and cook in the same skillet over medium heat. Cook on each side for about 6 to 8 minutes, or until internal temp reaches 165 ℉.
Cook the pasta according to package directions while chicken is cooking.
Once chicken is fully cooked, remove it and melt butter in same skillet. I also like to chop up the chicken before serving, but that is optional.
Add the flour to the melted butter and whisk it together.
Slowly add the milk while whisking. Depending on the consistency you prefer, you may not want to use the full 2 1/2 cups. I did use the full 2 1/2 cups.
The sauce will start to thicken. Add the ranch seasoning powder and whisk again.
Slowly add in the cheese and allow it to melt completely.
Add the pasta and chicken back to the skillet with the sauce and stir. Garnish with the bacon, or you can stir it into the mixture.
Enjoy!
