Begin by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente, usually about 9-11 minutes. Once cooked, drain the pasta and set it aside, ensuring not to rinse it, so the starch helps the sauce adhere later.

In a large skillet over medium heat, combine the cream cheese, ranch seasoning mix, and chicken broth. Stir continuously until the cream cheese is completely melted and the mixture is smooth, which should take about 3-5 minutes.

Stir in the cooked chicken and crumbled bacon into the creamy sauce. Mix thoroughly until everything is evenly coated with the sauce and heated through, about 2-3 minutes.

Add the drained penne pasta to the skillet, tossing gently to coat each piece with the creamy chicken sauce. Cook for an additional 2 minutes on low heat to let the pasta absorb the flavors of the sauce.

Sprinkle the shredded cheddar cheese evenly on top of the pasta mixture in the skillet. Cover the skillet with a lid and allow the cheese to melt for about 3-5 minutes.

Once the cheese is melted and bubbly, remove the skillet from the heat. Top your Crack Chicken Penne with the chopped green onions and serve hot.