Season your chicken breast or thighs with salt, pepper, and garlic powder. Heat a tablespoon of butter or olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken and sear for 6–8 minutes until golden brown and cooked through. The chicken should reach an internal temperature of 165°F; then, remove it from the skillet and set aside.

In the same skillet, pour in about 4 cups of chicken broth and 1 cup of milk. Bring the mixture to a simmer over medium heat. Stir in 8 ounces of uncooked penne pasta, ensuring it’s fully submerged. Allow it to cook uncovered for 12–14 minutes, stirring occasionally, until the pasta is al dente.

Reduce the heat to low and add 8 ounces of softened cream cheese and 1 packet of ranch seasoning to the skillet. Stir continuously until the cream cheese melts completely. Next, add 1 cup of freshly shredded cheddar cheese, mixing until melted and evenly distributed.

Return the seared chicken to the skillet, along with crumbled cooked bacon. Stir everything together gently and let it heat through for 2–3 minutes.

Taste the pasta and adjust seasoning if necessary. For a touch of freshness, chop some parsley and sprinkle it on top. Serve hot.