Heat a large Dutch oven over medium. Fry the bacon until crisp, 3–6 minutes. Transfer to a paper towel-lined plate and drain fat until about 1 tablespoon remains in the pot.

When the bacon is cool, chop it into small pieces and set it aside.

Increase heat to medium-high. Add the chicken pieces to the reserved bacon fat and cook for about 3 minutes, stirring until the outsides are lightly golden.

Sprinkle the ranch seasoning over the chicken and stir to coat evenly.

Pour in the penne and chicken broth. Stir, bring to a boil, then reduce to a gentle simmer. Cover and cook for 15–20 minutes, stirring occasionally.

Taste for al dente or desired tenderness. Ensure there is still some cooking liquid left.

Add dollops of cream cheese and stir until fully melted and smooth.

Stir in the bacon bits and add about 1½ cups of the shredded cheddar. Mix gently until melted.

Sprinkle the remaining cheddar over the surface and cover off heat for 30 seconds to melt.

For a browned top, broil the Dutch oven for 3–5 minutes, watching carefully.

Finish with chopped parsley for freshness and color. Serve immediately.