Crisp bacon in a large Dutch oven. Leave about 1 tbsp of bacon fat in the pot after draining. Make bacon pieces.
1
Cook the chicken for 3 minutes over medium-high heat in the same pot until browned. It will be raw and pink inside. Stir the ranch seasoning mix into the chicken to coat each piece.
2
Lower the heat, cover, and cook for 15–20 minutes until the pasta is al dente or to your liking. Stir occasionally to prevent pasta from sticking to the pot.
3
Stir in the cream cheese until the sauce is creamy and most of it has melted. Return the bacon to the pot and add 1 1/2 cups of shredded cheddar.
4
Place the lid on the pot and sprinkle the remaining half cup of cheddar cheese. Stop cooking and remove the lid after 30 seconds.
5
You can also broil the Dutch oven for 5 minutes until the cheese is bubbly and brown. Finishing crack chicken penne process shots. Add parsley and serve.