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

While the bacon cooks, cut the chicken breast into bite-sized chunks. Place chicken in the same pot over medium heat and cook for 3-4 minutes until no longer pink.

Sprinkle ranch seasoning and garlic powder over chicken. Stir well and cook for an additional 1-2 minutes.

Incorporate penne pasta and chicken broth into the pot. Turn up heat and bring mixture to a boil, stirring gently for about 2-3 minutes.

Once boiling, reduce heat to low, cover pot, and let it simmer for 15-20 minutes. Stir every 4-5 minutes.

After the pasta is tender, add cream cheese to the pot and stir continuously until melted.

Mix in crispy bacon and cheddar cheese until melted and combined.

Add extra cheddar cheese on top and heat on low or place under the broiler until melted and bubbling.

Remove from heat, sprinkle with chopped parsley, and serve warm.