Begin by bringing a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to the package instructions until al dente, usually about 10–12 minutes. Once done, drain the pasta and return it to the pot.

In a large skillet over medium heat, combine the cream cheese, ranch seasoning, and chicken broth. Stir continuously for about 5 minutes until the mixture is smooth and well integrated.

Add the shredded cooked chicken and crumbled bacon into the skillet. Gently fold the ingredients together for about 3 minutes, allowing them to heat through.

Lower the heat to low and fold in the drained penne pasta with the chicken and sauce mixture. Stir gently until the pasta is completely coated.

Sprinkle the shredded cheddar cheese evenly over the pasta mixture and cover the skillet with a lid. Let it sit for about 4–5 minutes on low heat.

Once the cheese is melted and bubbly, remove the lid and give it a gentle stir. Garnish with chopped green onions and serve hot.