Begin by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Once cooked, drain the pasta in a colander and set aside.

In a large skillet over medium heat, combine the cream cheese, ranch seasoning, and chicken broth. Stir vigorously for about 3-4 minutes until the mixture is smooth and bubbling subtly.

Once the sauce is smooth, add the shredded chicken and crumbled bacon to the skillet. Stir well for an additional 2-3 minutes until heated through.

Next, add the cooked penne to the skillet and gently fold it into the chicken and sauce mixture. Stir continuously for about 2-3 minutes until all the pasta is coated.

Sprinkle the shredded cheddar cheese evenly over the pasta mixture, then reduce the heat to low and cover the skillet for about 3-5 minutes.

After the cheese has melted, remove from heat and garnish with chopped green onions.