Season the chicken breasts generously with salt, pepper, and ranch seasoning. Let sit for a few minutes.

In a large skillet, melt butter over medium heat. Add chicken breasts and sear for 5-6 minutes on each side until golden brown. Remove and set aside.

In the same skillet, cook bacon strips over medium heat until crispy, about 5-7 minutes. Remove bacon, leaving some grease.

Lower heat to medium-low and sauté minced garlic in the leftover grease for about 30 seconds until fragrant.

Add cream cheese and milk (or heavy cream) to the skillet. Stir continuously until smooth and creamy, around 2-3 minutes.

Mix in additional ranch seasoning and shredded cheddar cheese until melted and combined into the sauce.

Cook penne pasta in salted water until al dente, about 10-12 minutes. Drain, reserving a cup of pasta water.

Slice cooked chicken and return to the skillet with the sauce. Add drained pasta and a splash of reserved pasta water if needed. Toss well.

Let everything heat through for another minute, ensuring sauce clings to chicken and pasta.

Serve on plates, topping with crispy bacon and parsley. Enjoy!