In a large pot or Dutch oven, add diced bacon and cook over medium heat until crispy, about 5-7 minutes. Stir occasionally to ensure even cooking. Once crispy, use a slotted spoon to remove the bacon and set it aside, leaving the flavorful bacon fat in the pot for the next steps.

Cut chicken breasts into bite-sized pieces while the bacon cooks. In the same pot with the reserved bacon fat, add the chicken pieces and sauté over medium heat until they are mostly cooked through, about 3-4 minutes.

After the chicken has browned, sprinkle ranch seasoning and garlic powder over the pieces. Stir well to coat the chicken evenly with the seasoning.

Pour in penne pasta and chicken broth, ensuring all pasta is submerged. Increase the heat until the mixture comes to a boil, then cover the pot and reduce the heat to low. Let it simmer for 15-20 minutes, stirring occasionally.

Once the pasta is tender and much of the liquid is absorbed, remove the pot from heat. Stir in cream cheese until melted and creamy, then add the crispy bacon and shredded cheddar cheese.

To achieve a bubbly, golden cheese topping, you can either place the pot under the broiler for a few minutes or gently cover it and heat on low until the cheese is fully melted.

Finally, sprinkle fresh parsley over the top of your Crack Chicken Pasta before serving.