1. Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Drain and set aside.

2. In a large skillet, cook bacon over medium heat until crispy. Remove and place on a paper towel-lined plate. Once cooled, crumble into small pieces.

3. Season cubed chicken with salt, pepper, and garlic powder. In the same skillet using bacon drippings, cook chicken until browned and cooked through. Remove and set aside.

4. Reduce heat to low. Add cream cheese and milk to the skillet, stirring constantly until smooth.

5. Stir in the ranch seasoning mix and shredded cheddar cheese. Let the cheese melt completely into the sauce.

6. Add the crumbled bacon and cooked chicken back into the sauce. Stir to combine.

7. Fold in the cooked pasta and toss everything together until well coated.

8. Garnish with chopped parsley if desired and serve hot.