Prepare the penne pasta according to the package directions, strain, toss with 1 tbsp of olive oil and set aside.
Fry the bacon until crispy and easy to crumble, remove from pan and set aside on paper towel.
Prepare one batch of Cream Cheese Alfredo Sauce.
Preheat oven to 350°. Lightly oil a 9×13 baking dish or coat with a nonstick spray.
Heat the vegetable oil in a heavy skillet over medium heat, Slice the chicken breasts into small 1/2 inch cubes, Place chicken in the preheated skillet.
Stir the chicken until no pink remains, and the pieces are cooked through. About 8 or 10 minutes.
In a large mixing bowl, take the cooked chicken and drained penne pasta and add the Cream Cheese Alfredo Sauce, the ranch dressing, and 3/4 of the crumbled bacon. Stir to combine.
Pour the chicken mixture into the 9x13 pan and spread evenly.
Sprinkle the remaining crumbled bacon over the top and then and the mozzarella and cheddar cheese on top.
Place into the preheated oven and bake until bubbly and heated through, about 15-20 minutes.
Serve immediately, garnished with parsley, if desired.