Preheat your oven to 375°F (190°C) and position the oven rack in the top third of the oven.

In a large pot, bring salted water to a boil. Add the uncooked penne pasta and cook for one minute less than package instructions. Drain pasta and transfer to a 9x13 casserole dish.

In a skillet, cut the bacon into small pieces and cook over medium heat until crispy, about 5-7 minutes. Transfer to a plate lined with paper towels.

In the casserole dish with the drained pasta, mix together the jar of Alfredo sauce and the packet of ranch seasoning until the pasta is coated.

Fold in the shredded chicken and half of the crispy bacon into the creamy mixture.

Spread the mixture evenly in the casserole dish. Top with remaining mozzarella cheese and bacon bits.

Bake uncovered for 15 minutes until edges bubble and cheese is melty and golden.

Optionally, broil for an additional 2-3 minutes for a crispy top, watching closely.

Let the casserole rest for about 5 minutes before serving.