In a large pot, bring salted water to a boil and add the penne pasta. Cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta and set it aside, reserving a bit of the pasta water for later use.

In the same pot, heat the stove to medium-high and add the chopped bacon. Cook for about 5-7 minutes, stirring frequently, until crispy. Once done, use a slotted spoon to remove the bacon and place it on a paper towel-lined plate, leaving the bacon drippings in the pot for added flavor.

Add the diced chicken to the pot with the leftover bacon drippings, cooking over medium heat. Season the chicken with ranch seasoning and sauté for around 6-8 minutes, stirring occasionally, until it is fully cooked and no longer pink in the center. The chicken should reach an internal temperature of 165°F.

Reduce the heat to low and add the cream cheese to the pot with the cooked chicken. Stir consistently for about 3-4 minutes, allowing the cream cheese to melt and blend with the chicken. This will create a creamy base for your Crack Chicken Penne.

Add the cooked penne and grated cheddar cheese to the pot. Toss everything together gently, ensuring the pasta is evenly coated in the creamy sauce. Heat through for an additional 2-3 minutes, adding a splash of reserved pasta water if the mixture is too thick.

Once the Crack Chicken Penne is warm and well-combined, serve it immediately. Garnish with the crispy bacon pieces you set aside earlier, and feel free to add fresh herbs like parsley or chives for a pop of color. Enjoy your comforting bowl of deliciousness!