Preheat your oven to 350 degrees F and grease a 13 x 9-inch baking dish with non-stick cooking spray.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Season the chicken pieces with salt, pepper, and Ranch dressing mix. Cook until fully cooked through, about 5-7 minutes. Remove from heat and set aside.

In the same skillet, reduce the heat to medium, add the remaining butter, and sauté the onions until they are translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

Sprinkle the flour into the skillet, whisking it well to avoid lumps. Cook for 1-2 minutes until it starts to turn a light golden color.

Gradually whisk in the chicken broth, followed by the heavy cream. Add Italian seasoning, dried basil, salt, and the second tablespoon of Ranch dressing mix. Stir until the sauce thickens, then mix in the Parmesan cheese, half of the cooked bacon, and sun-dried tomatoes.

In a large bowl, combine the cooked penne, chicken, and sauce. Mix well until everything is coated.

Pour the mixture into the prepared baking dish. Top with the remaining bacon and Italian style cheese.

Place the dish in the oven and bake for 25-30 minutes, or until it’s bubbly and golden on top. Serve hot, garnished with fresh parsley.