In a large 12-inch skillet over medium heat, cook the diced bacon for 9–11 minutes until crispy. Transfer to a paper towel-lined plate. Reserve ¼ cup for garnish.

Drain all but 2 tablespoons of bacon grease. Add cubed chicken, onion, salt, and pepper. Cook for 5–6 minutes until lightly browned.

Stir in Ranch seasoning and chicken stock. Bring to a boil, add penne, reduce heat to low, cover, and simmer for 15–20 minutes or until pasta is tender.

Remove lid and stir in cream cheese and cream of chicken soup until smooth.

Add 1½ cups shredded Colby Jack cheese, cooked bacon (minus reserved), and 1 tablespoon parsley. Stir well.

Sprinkle remaining ½ cup cheese over the top. Cover for 3–4 minutes until melted.

Garnish with reserved bacon and remaining parsley before serving.