Cook penne pasta according to package instructions until al dente. Drain and rinse with cold water. Set aside.

In a large pot over medium-high heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set on paper towels to drain.

Remove all but 1 tablespoon of bacon grease from the pot. Cut the chicken into 1-inch cubes, season with salt and pepper, and saute until browned on all sides.

Add the minced onion and cook until the chicken is cooked through and the onion is soft and translucent, about 4 to 5 minutes. Add the minced garlic and cook for 1 more minute.

Pour in the chicken broth, sour cream, softened cream cheese, ranch seasoning, salt, pepper, parsley, and cooked bacon. Stir well until the cream cheese is fully melted. Bring to a gentle boil, then reduce heat to low.

Stir in the shredded cheddar cheese and cooked pasta. Mix until well combined. Simmer on low for 5 minutes, stirring occasionally.

Remove from heat, garnish with chopped green onions, and serve immediately.