1-First Step: Cook the bacon and prep the pot Cook the bacon in a large Dutch oven until crispy. Remove the bacon and drain some bacon fat, leaving about 1 tablespoon in the pot. Chop the bacon into bits so it mixes easily into the pasta later.

2-Second Step: Brown the chicken in bacon fat In the same pot with the reserved bacon fat, add the chicken pieces and cook for about 3 minutes over medium-high heat, until starting to brown but still pink inside. Add the ranch seasoning and coat the chicken evenly.

3-Third Step: Cook penne with chicken broth Add the penne pasta and chicken broth to the pot. Stir, bring to a boil, then reduce heat to low, cover, and cook for 15 to 20 minutes until the pasta is al dente. Stir occasionally to prevent sticking, and add more broth if the liquid gets absorbed before the pasta is done.

4-Fourth Step: Make it creamy with cream cheese Stir in the cream cheese until melted and creamy. This is when the sauce starts looking glossy and thick, with that classic crack chicken penne feel.

5-Fifth Step: Add bacon and cheddar cheese Add chopped bacon back to the pot and add 1 and a half cups of shredded cheddar cheese. Stir until the cheese melts and the pasta is evenly coated.

6-Final Step: Melt the remaining cheese and garnish Sprinkle the remaining half cup cheddar cheese on top, cover the pot, and cook for 30 seconds to melt. Alternatively, place the Dutch oven under a broiler for about 5 minutes until the cheese browns. Garnish with fresh chopped parsley and serve immediately.