1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until just al dente—usually about 1-2 minutes less than the package suggests. Drain and set aside.
3. In a large mixing bowl, combine the cooked chicken, crumbled bacon, ranch dressing, sour cream, garlic powder, onion powder, black pepper, and half of the mozzarella and cheddar cheeses. Stir until everything is well coated.
4. Add the drained pasta to the bowl and gently fold everything together until the pasta is evenly coated with the creamy mixture.
5. Pour the pasta mixture into the prepared baking dish. Sprinkle the remaining mozzarella, cheddar, and Parmesan cheeses evenly over the top. If using, sprinkle dried parsley for a touch of color.
6. Bake uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown on top.
7. Remove from the oven and let it cool for about 5 minutes before serving. This helps the sauce thicken up a bit so it’s easier to scoop onto plates.

One little trick I’ve learned from my early days cooking with limited time is to prep the chicken and bacon ahead on a weekend or the night before. It makes putting this dish together feel like a breeze when you come home exhausted from work or wrangling the kids.