1. Cook the chopped bacon in a large deep skillet or Dutch oven over medium heat until crisp, then transfer it to a paper towel-lined plate.

2. Leave about 1 tablespoon of bacon drippings in the pot, then add olive oil or butter if needed.

3. Add the chicken pieces, garlic, onion powder, black pepper, and half of the ranch seasoning. Cook for 4 to 5 minutes until lightly browned.

4. Pour in the chicken broth and heavy cream, scraping the bottom of the pot to release any browned bits.

5. Stir in the dry penne pasta and remaining ranch seasoning. Bring to a gentle boil.

6. Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring often, until the pasta is tender and the chicken is cooked through.

7. Lower the heat and stir in the softened cream cheese until melted and smooth.

8. Add shredded cheddar cheese and stir until creamy.

9. Fold in most of the bacon, then let the pasta rest for 3 to 5 minutes so the sauce thickens.

10. Top with the remaining bacon and fresh parsley before serving.