Bring a large pot of salted water to a boil and add the penne pasta. Cook according to the package instructions until al dente, typically about 10–12 minutes. Once done, drain the pasta and set it aside in a large bowl.

In a large skillet over medium heat, combine 8 ounces of cream cheese with 1 packet of ranch seasoning mix and 1 cup of chicken broth. Stir continuously for about 3–5 minutes until the mixture is smooth and creamy.

Add 2 cups of shredded cooked chicken and 1 cup of crumbled bacon to the skillet. Gently mix everything together for another 3–4 minutes until heated through.

Fold the cooked penne pasta into the skillet with your Crack Chicken mixture. Stir for about 2 minutes until heated through.

Sprinkle 1 cup of shredded cheddar cheese evenly over the pasta mixture. Cover the skillet with a lid and let it sit for about 2–3 minutes over low heat to melt the cheese.

Once the cheese is melted, remove the skillet from heat and garnish with freshly chopped green onions. Serve onto plates.