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

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

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

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

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

Sprinkle the remaining ½ cup of cheese over the top. Cover the skillet for 3–4 minutes until the cheese is melted and gooey.

Garnish with the reserved bacon and remaining parsley. Serve hot to enjoy the indulgence!