Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, about 10-12 minutes. Drain and set aside.

In the same pot, add chopped bacon over medium-high heat. Cook for 5-7 minutes or until crispy, stirring frequently. Remove bacon and leave 1 tablespoon of bacon grease in the pot.

Add cubed chicken to the pot with bacon grease, season with salt and pepper, and sauté for 6-8 minutes until cooked through.

Add minced yellow onion and sauté for 3-4 minutes until translucent. Then add minced garlic and cook for an additional minute.

Pour in chicken broth, then stir in sour cream, cream cheese, ranch dressing mix, and dried parsley. Let it come to a gentle boil, then simmer for 5 minutes.

Add the cooked penne and crispy bacon back to the pot, stirring gently to coat the pasta with the sauce.

Remove from heat and stir in shredded cheddar cheese until melted. Garnish with chopped green onions and serve warm.