1. Cook the bacon in a large deep skillet or Dutch oven over medium heat until crispy. Transfer to a paper towel-lined plate and reserve a small amount of bacon grease in the pot.

2. Add butter and diced onion to the pot. Sauté until the onion becomes soft and translucent.

3. Stir in the minced garlic and cook for about 30 seconds until fragrant.

4. Add the diced chicken breast and season lightly with salt and black pepper. Cook until lightly browned.

5. Pour in the chicken broth and heavy cream, then stir in the ranch seasoning mix.

6. Add the uncooked penne pasta and stir well so the pasta is mostly submerged in the liquid.

7. Bring the mixture to a gentle boil, reduce heat to low, cover, and simmer for 15 to 18 minutes while stirring occasionally.

8. Stir in the softened cream cheese until fully melted and smooth.

9. Gradually add the shredded cheddar cheese while stirring continuously until creamy.

10. Return the crispy bacon to the pot and mix everything together.

11. Simmer uncovered for several more minutes until the sauce thickens.

12. Garnish with chopped parsley and serve hot.