In a large Dutch oven over medium heat, add chopped bacon and cook until crispy, about 5-7 minutes.

Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.

Drain excess bacon fat, keeping about 1 tablespoon in the pot. Add bite-sized chicken pieces and cook for 3 minutes until lightly browned.

Sprinkle ranch seasoning over the chicken, stirring well to coat each piece evenly.

Pour in uncooked penne and chicken broth, stirring everything together. Increase heat to high and bring to a gentle boil.

Once boiling, reduce the heat, cover the pot, and let it simmer for 15-20 minutes, stirring occasionally.

After the pasta is cooked, lower the heat and stir in blocks of cream cheese until melted.

Add the crispy bacon and 1 ½ cups of shredded cheddar cheese, mixing well until melted.

Sprinkle additional cheddar cheese on top, cover, and let it cook for another 30 seconds.

Garnish with freshly chopped parsley before serving.