Bring a large pot of salted water to a boil over high heat. Add penne pasta and cook according to the package instructions, usually about 11-12 minutes, until al dente. Drain and set aside.

In a large skillet, combine cream cheese, ranch seasoning mix, and chicken broth over medium heat. Stir continuously until smooth and creamy, about 3-4 minutes.

Add the shredded cooked chicken and crumbled bacon to the skillet. Gently fold together until well coated, and let simmer on low heat for 2-3 minutes.

Add the drained penne pasta to the skillet, gently tossing to coat with the sauce.

Sprinkle shredded cheddar cheese on top of the mixture, cover with a lid, and cook on low for about 3-5 minutes until the cheese melts.

Remove from heat, garnish with chopped green onions, and serve hot.