Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crisp, 7-8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.

Cook the pasta: While the bacon cooks, boil the penne in salted water according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain.

Sear the chicken: Season the chicken with half the ranch seasoning, the salt, and pepper. Cook in the bacon fat over medium-high heat for 6-7 minutes, stirring occasionally, until browned and the chicken reaches 165°F in the center. Transfer to a plate.

Build the sauce: Add the garlic to the skillet and cook for 30 seconds. Sprinkle in the flour and stir constantly for 1 minute, then slowly whisk in the chicken broth, scraping up any browned bits.

Add the cream and cheese: Stir in the heavy cream and remaining ranch seasoning and simmer for 2-3 minutes until slightly thickened. Reduce the heat to low and stir in the cheddar until melted.

Combine: Return the chicken and bacon to the skillet along with the cooked pasta. Toss to coat, adding a splash of the reserved pasta water if the sauce is thicker than you'd like.

Garnish and serve: Sprinkle with fresh parsley and serve warm.