Boil a large pot of salted water. Cook penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain pasta and set aside.

In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate. Leave the bacon grease in the skillet.

Season the cubed chicken with garlic powder, onion powder, salt, and pepper. Add to the skillet with the bacon grease. Cook over medium-high heat for 5-7 minutes until browned and cooked through. Remove chicken to a plate.

Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.

Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Let simmer for 1 minute.

Whisk in heavy cream and dry ranch seasoning until smooth. Bring to a gentle simmer for 3-5 minutes until it begins to thicken.

Reduce heat to low. Stir in the freshly grated Parmesan cheese (and mozzarella if using) until completely melted and smooth. If sauce is too thick, add a splash of reserved pasta water.

Add the cooked pasta, chicken, and most of the bacon back into the skillet. Toss until everything is well coated in the sauce.

Garnish with remaining bacon bits and fresh parsley. Serve hot immediately.