In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving about one tablespoon of bacon grease in the pot.

Add the diced onion to the pot and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Add the chicken breasts and chicken broth to the pot. Bring to a simmer, then reduce the heat, cover, and cook for 15-20 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and shred it using two forks. While you do this, bring the broth in the pot back to a boil.

Add the penne pasta to the boiling broth. Cook according to package directions, stirring occasionally, until al dente.

Once the pasta is cooked, reduce the heat to low. Stir in the cream cheese until it has completely melted into a smooth sauce.

Add the shredded chicken, shredded cheddar cheese, ranch seasoning, and half of the cooked bacon back to the pot. Stir until the cheese is melted and everything is well combined. Serve immediately, garnished with the remaining bacon and sliced green onions.