Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of butter. Set aside.

Bring a large pot of salted water to a boil. Cook the penne pasta for 1-2 minutes less than the package directions (just under al dente). Drain well and set aside.

In a large skillet over medium heat, cook the bacon strips until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain, then roughly chop into bite-sized pieces.

In the same skillet (or a medium saucepan) over medium-low heat, add the softened cream cheese and chicken broth. Stir continuously until the cream cheese has fully melted and the mixture is smooth, about 3-4 minutes.

Remove from heat and whisk in the sour cream, ranch seasoning packet, garlic powder, onion powder, and black pepper until fully combined and smooth.

In a large mixing bowl, combine the drained pasta, shredded chicken, half of the chopped bacon, and 1.5 cups of the shredded cheddar cheese. Pour the cream sauce over the top and stir gently until everything is evenly coated.

Transfer the mixture to the prepared baking dish and spread into an even layer.

Sprinkle the remaining 0.5 cup of cheddar cheese and the mozzarella evenly over the top. Scatter the remaining chopped bacon over the cheese layer.

Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.

Remove the foil and continue baking uncovered for an additional 10 minutes, or until the cheese is fully melted, golden, and the edges are bubbling.

Optional: Switch the oven to broil for 2-3 minutes at the end for a crispier, more golden cheese crust. Watch carefully to avoid burning.

Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chives and parsley, then serve warm.