Begin by boiling a large pot of salted water over high heat. Once boiling, add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, sauté for about 3-4 minutes until they are translucent and fragrant.

Lower the heat and add softened cream cheese and ranch seasoning mix to the skillet. Stir continuously for 2-3 minutes until melted and smooth.

Gradually pour in chicken broth and heavy cream, mixing well. Cook for about 3-5 minutes until it thickens and clings to the spoon.

Add shredded chicken, half of the crispy bacon, and grated cheddar cheese. Stir for 2-4 minutes until the cheese melts and the chicken is heated through.

Fold in the cooked penne pasta, ensuring it is well-coated. Stir gently for 2-3 minutes and add reserved pasta water if needed.

Plate the Crack Chicken Penne, topping with remaining crispy bacon and chopped parsley. Serve immediately.