Cook the penne pasta according to package instructions until al dente, then drain and set aside.

Heat olive oil in a large skillet over medium heat. Add bite-sized chicken pieces, season with salt, pepper, and half of the ranch seasoning mix, and cook until golden brown and fully cooked.

Pour in the chicken broth and heavy cream. Add cream cheese and the remaining ranch seasoning mix. Stir until the sauce thickens.

Add shredded cheddar cheese and Parmesan cheese, stirring until they melt into the sauce.

Mix the cooked pasta into the skillet, ensuring the pasta is fully coated with the sauce.

Stir in crumbled bacon, reserving some for garnish.

Garnish with fresh parsley and remaining bacon bits before serving. Enjoy!