0 Cook the pasta according to package directions until al dente, then drain and set aside. In a large skillet over medium-high heat, cook the bacon until crispy, then remove it to a paper towel lined plate, leaving about 1–2 tablespoons of bacon grease in the skillet.
1 Add the diced chicken to the skillet and season with paprika, onion powder, garlic powder, and ranch seasoning. Cook for 7–8 minutes, or until the chicken reaches an internal temperature of 165°F, then remove the chicken and reduce the heat to low.
2 Pour in the heavy whipping cream and 1 teaspoon of ranch seasoning, whisking as it warms. When it begins to simmer, add the cheddar cheese and stir until melted and smooth, then turn off the heat.
3 Add the cooked pasta, chicken, and half of the bacon back to the skillet, tossing until everything is coated in the creamy sauce, then garnish with the remaining bacon and serve hot.
