1. Cook the bacon in a large deep skillet or Dutch oven until crisp, then transfer it to a plate and crumble once cooled.

2. Add olive oil to the pot if needed, then add the chicken pieces and black pepper. Cook for 4 to 5 minutes, stirring until lightly browned.

3. Stir in the diced onion and garlic. Cook for 2 minutes until fragrant and softened.

4. Add the chicken broth, milk, ranch seasoning, and penne pasta. Stir well and bring to a gentle simmer.

5. Cover and cook for 12 to 15 minutes, stirring often, until the pasta is tender and most of the liquid has thickened into a sauce.

6. Reduce the heat to low and stir in the cream cheese until fully melted and smooth.

7. Add the shredded cheddar cheese and stir until creamy. Fold in the cherry tomatoes.

8. Top with crumbled bacon and fresh parsley or chives. Let rest for 3 minutes before serving.