Cook the pasta: Boil the penne in well-salted water according to package instructions until al dente, about 10-12 minutes. Drain and set aside.

Sauté the onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

Make the creamy base: Lower the heat to low, then add the softened cream cheese and ranch seasoning mix to the skillet. Stir until the mixture is smooth and creamy.

Add broth and cream: Gradually pour in the chicken broth and heavy cream, stirring continuously until the sauce is smooth and well blended.

Mix in chicken, bacon, and cheese: Add the shredded chicken, half of the cooked bacon, and the shredded cheddar cheese to the skillet. Stir until the cheese melts and all ingredients are well incorporated.

Combine with pasta: Add the cooked penne to the creamy chicken mixture, tossing until the pasta is well coated with the sauce.

Garnish and serve: Transfer to serving plates and garnish with the remaining bacon bits and freshly chopped parsley. Serve hot.