Bring a large pot of water to a rolling boil and cook penne pasta al dente, strain and set to the side. Cook the diced bacon in a large skillet, remove and set aside, reserving the bacon grease to fry the chicken. 

Bread the chicken - combine the flour, salt, and pepper in a small bowl and toss the diced chicken breasts to coat, then fry the breaded chicken in the hot bacon grease until golden brown (7-9) minutes. 

Remove the chicken from the skillet and add the onion and broccoli to the skillet with the drippings from the bacon and chicken, cook for about 5 minutes until the onion is translucent. 

Add the cream cheese and broth to a large Dutch oven and heat on medium until the cream cheese melts, whisk until the mixture is smooth. 

Then add the cooked and drained pasta to the Dutch oven with the remaining ingredients and stir well (shredded cheese, ranch dressing, salt, garlic powder, pepper, fried chicken, bacon bits, broccoli, and onion). 

Simmer for about 10 minutes, or until the cheese is fully melted, then serve hot. 

For extra flavor, top it with shredded cheese, crispy bacon bits, or a little fresh parsley. If you want to make it a full meal, pair it with garlic bread or a simple green salad. This is one of the best pastas for family dinners, so don’t be shy about serving up big portions.