1. In a large deep skillet or Dutch oven over medium heat, cook the chopped bacon until crisp. Transfer it to a paper towel lined plate and set aside.

2. Leave about 1 tablespoon of bacon drippings in the pot. Add the olive oil if needed, then add the diced chicken. Season with salt and black pepper and cook until lightly golden and nearly cooked through.

3. Stir in the minced garlic and ranch seasoning. Cook for 30 seconds until fragrant.

4. Pour in the chicken broth and milk, then stir in the penne pasta. Bring to a gentle boil.

5. Reduce the heat to a simmer, cover loosely, and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender.

6. Lower the heat and stir in the cream cheese until fully melted into the sauce.

7. Add the cheddar cheese and mozzarella cheese, stirring until the sauce is smooth and creamy.

8. Return the cooked bacon to the pot and stir to combine.

9. Taste and adjust seasoning if needed, then top with green onions and parsley before serving.