In a large skillet, cook the diced bacon over medium heat for about 5-7 minutes until it becomes crispy and golden brown. Once cooked, drain the bacon on paper towels, leaving about 2 tablespoons of drippings in the skillet.

Season the cubed chicken breasts with salt and black pepper, then add them to the skillet along with the diced onion. Sauté for about 5-6 minutes until the chicken is browned and the onion is translucent.

Pour in the chicken broth and add the ranch seasoning mix along with the uncooked penne pasta. Bring to a boil, then lower the temperature to a simmer. Cover and cook for about 10-12 minutes until pasta is al dente, stirring occasionally.

Once the pasta is cooked, reduce heat to low and stir in the cream cheese and cream of chicken soup until well combined. Mix in half the shredded cheese and the cooked bacon.

Sprinkle the remaining cheese over the top of the pasta mixture and cover again. Allow to sit for 3-5 minutes until the cheese melts.

Remove from heat and garnish with reserved crumbled bacon and chopped parsley. Serve hot.