In a large pot, cook diced bacon over medium-high heat for 8-10 minutes until crispy and golden brown. Once cooked, remove the bacon with a slotted spoon and set aside, leaving about a tablespoon of the bacon fat in the pot.

Add bite-sized chunks of chicken breast to the pot with the bacon fat, cooking over medium heat for about 3-4 minutes. Stir occasionally until the chicken is mostly cooked through and begins to develop a light golden color.

Sprinkle ranch seasoning and garlic powder over the partially cooked chicken, stirring well to coat all pieces evenly. Continue to cook for an additional 1-2 minutes until fragrant.

Stir in the penne pasta along with the chicken broth, ensuring the pasta is fully submerged. Increase the heat and bring the mixture to a boil for about 2-3 minutes.

Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, stirring every 4-5 minutes.

Once the pasta is tender, add the cream cheese to the pot. Stir continuously until the cream cheese fully melts and combines with the pasta.

Top your creamy chicken pasta with additional cheddar cheese, spreading it evenly across the surface. Heat the pot over low until the cheese melts.

Sprinkle fresh parsley over the Creamy Crack Chicken Pasta for a vibrant touch. Serve warm and enjoy.