Turn on your oven's broiler and position the rack in the top half of the oven.

Add the bacon to a cold skillet and turn on a medium heat. Let the bacon fat render and cook before transferring to a paper towel and leaving about a half tablespoon of the grease in the skillet. (Optional: Cut the bacon into small pieces before frying for more even cooking.)

Add the chicken to the skillet and brown one side before flipping, breaking apart, and fully cooking.

Add the ranch seasoning and broth to the skillet, followed by the pasta. Stir everything together, making sure the pasta is fully submerged.

Cook until just shy of al dente, about 6 minutes, before reducing the heat to low and gradually folding in the cheese 1-2 ounces at a time. Reserve 1 ounce of the cheddar for the top.

Add the cooked and crumbled bacon back to the skillet and stir everything together. Top with the remaining cheddar and broil for 6-8 minutes until golden brown. Garnish with freshly chopped parsley and grated parmesan, if desired.