Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Bring a large pot of salted water to a boil, add the penne pasta, and cook until al dente (about 8-10 minutes). Drain and set aside.

Melt 2 tablespoons of unsalted butter in a large skillet over medium heat, then whisk in 1 cup of heavy cream and ranch seasoning. Cook for about 3-4 minutes until slightly thickened.

Stir in the cooked chicken and crumbled bacon until well coated. Then add half of the shredded mozzarella and cheddar cheese, stirring until melted and combined.

In a large mixing bowl, combine the cooked penne pasta with the creamy chicken mixture and season with salt and pepper. Fold together gently.

Transfer the mixture to the greased baking dish and sprinkle with the remaining shredded cheese.

Bake for 20-25 minutes until cheese is bubbly and golden brown.

Let cool for a few minutes, then garnish with chopped parsley before serving.