1. Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Drain and set aside.

2. In a large skillet, cook the bacon until crisp. Transfer to a paper towel-lined plate, then chop once cooled.

3. Season the chicken pieces with salt and black pepper.

4. In the same skillet, melt the butter over medium heat and cook the chicken until golden and fully cooked through.

5. Add the minced garlic and cook for about 30 seconds until fragrant.

6. Stir in the chicken broth, heavy cream, softened cream cheese, and ranch seasoning mix. Stir until smooth and creamy.

7. Add the shredded cheddar cheese gradually, stirring until fully melted into the sauce.

8. Add the cooked pasta and most of the chopped bacon to the skillet. Toss until everything is evenly coated.

9. Let it simmer for 1 to 2 minutes until hot and well combined.

10. Top with the remaining bacon and chopped parsley, then serve warm.