In a large pot or Dutch oven, cook the bacon over medium-high heat for about 8-10 minutes until crispy and golden. Remove the bacon with a slotted spoon and set aside, leaving 1 tablespoon of fat in the pot.

Cut the chicken breasts into bite-sized pieces. Add to the pot and cook for approximately 3-4 minutes, stirring occasionally until mostly cooked and lightly browned.

Sprinkle ranch seasoning and garlic powder over the chicken, stirring to coat. Cook for an additional minute.

Pour in the penne and chicken broth, bringing to a boil within 2-3 minutes. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring every 4-5 minutes.

After simmering, remove from heat and stir in cream cheese cubes until melted and the sauce is smooth.

Fold in crumbled bacon and shredded cheddar cheese, mixing until cheese melts into the sauce.

Sprinkle remaining cheddar cheese on top. Cover pot and warm over low heat or place under the broiler for 4-5 minutes until bubbly.

Garnish with freshly chopped parsley. Serve immediately.