In a large pot, heat over medium-high and add diced bacon, cooking for 8–10 minutes until crispy and golden brown. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about a tablespoon of the rendered fat in the pot.

Add bite-sized pieces of chicken breast to the same pot with the reserved bacon fat, cooking for 3–4 minutes, stirring occasionally until the chicken is mostly cooked through and just slightly browned.

Sprinkle the ranch seasoning and garlic powder over the partially cooked chicken and sauté for another 1–2 minutes, ensuring the chicken is well-coated.

Stir in the penne pasta and chicken broth to the pot, combining everything thoroughly. Bring the mixture to a boil and cook for 2–3 minutes.

Reduce the heat to medium-low, cover the pot, and let it simmer for 15–20 minutes. Stir every 4–5 minutes to prevent sticking.

Once the pasta is tender, stir in the cream cheese until melted and smoothly incorporated. Follow by mixing in the reserved crispy bacon and shredded cheddar cheese.

To finish, sprinkle additional cheddar cheese on top and cover the pot, allowing it to heat for a few minutes until the cheese is melted and bubbly.

Serve your creamy crack chicken pasta hot, garnished with freshly chopped parsley for a pop of color and freshness.