In a large skillet over medium heat, sauté diced smoked bacon for 5–7 minutes until crispy and golden. Stir occasionally to ensure even cooking. Carefully drain excess grease but leave a bit in the skillet.

Add seasoned, cubed boneless skinless chicken breasts and diced yellow onion to the skillet with the residual bacon drippings. Cook for about 5–6 minutes, stirring regularly, until the chicken is lightly browned and the onion turns translucent.

Pour in chicken broth and ranch seasoning mix, stirring well to combine. Add uncooked penne pasta and bring the mixture to a boil. Reduce the heat to a gentle simmer and cook for 10–12 minutes or until the pasta is al dente, stirring occasionally.

Once the pasta is tender, reduce the heat further and stir in cream cheese and cream of chicken soup until smooth. Fold in half of the shredded Colby Jack cheese and the crispy bacon.

Sprinkle the remaining Colby Jack cheese on top of the mixture. Cover the skillet and let sit for 3–5 minutes off heat to melt the cheese.

Garnish with reserved bacon and chopped fresh parsley before serving hot.