Preheat the oven to 350ºF.

Heat a skillet over medium-low heat. Add the bacon and cook until crispy.

Remove the bacon from the skillet and add to a paper towel lined plate.

Drain the bacon from the skillet, leaving a little to cook the chicken in.

Season the chicken breast with the garlic powder, onion powder, salt, paprika, and black pepper.

Turn the skillet up to medium-high heat. Place the chicken in the skillet and cook until fully cooked through.

While the chicken is cooking, bring a large pot of water to a boil. Add the penne and cook until al dente.

Remove the chicken from the skillet and set it aside. Turn the skillet down to medium-low.

Add the butter to the skillet and let it melt.

Add in the garlic and let it saute for about 1 minute, just until fragrant.

Add in the all purpose flour and ranch seasoning. Whisk together until smooth.

Slowly pour in the half and half, whisking until smooth.

Add in half of the mozzarella cheese, stirring until melted and smooth. Remove from the heat.

Combine the sauce, pasta, chicken, and half of the bacon.

Pour the mixture into a 9x13 baking dish.

Sprinkle with the remaining mozzarella cheese, cheddar cheese, and remaining bacon.

Cover with foil and bake for 30 minutes.

Sprinkle with fresh parsley if desired.