In a large skillet, heat over medium heat and add diced smoked bacon. Cook for 5-7 minutes until crispy and golden, allowing the fat to render out. Once done, transfer the bacon to a paper towel to drain excess grease, leaving about 2 tablespoons of drippings in the skillet.

In the same skillet, add cubed boneless skinless chicken breasts and season with salt and black pepper. Sauté alongside diced yellow onion for about 5-6 minutes, until the chicken is golden brown and the onion is translucent.

Pour in the chicken broth and sprinkle the ranch seasoning mix over the chicken and onions. Add the uncooked penne pasta to the pot, stirring to combine. Bring to a boil, then reduce heat to simmer and cover. Cook for 10-12 minutes, stirring occasionally, until pasta is al dente.

Lower the heat and stir in the cream cheese and cream of chicken soup. Mix until everything is combined, creating a smooth sauce. Toss in half of the shredded cheese and cooked bacon, stirring until the cheese melts into the sauce.

Sprinkle the remaining shredded cheese over the top of the dish, then cover the skillet. Let it sit for 3-5 minutes off the heat to allow the cheese to melt.

Remove the skillet from the heat, garnish with crispy bacon and parsley, and serve hot.