Preheat oven to 350ºF. Grease a 9x13 inch baking pan.

In a medium bowl, combine the chicken pieces with 0.5 teaspoon salt, 0.5 teaspoon pepper, and 2 tablespoons of Ranch dressing mix. Toss to coat.

Cook the bacon until crisp and the penne pasta according to package directions until al dente. Drain both and set aside.

In a large skillet over medium-high heat, melt 4 tablespoons of butter and 1 tablespoon of olive oil. Add the seasoned chicken pieces and cook, stirring occasionally, until browned and cooked through. Remove chicken from skillet with a slotted spoon and set aside.

Reduce heat to medium. Add the chopped onion to the skillet and sauté in the drippings until softened and translucent, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant.

Add the remaining 4 tablespoons of butter to the skillet. Once melted, whisk in the flour, Italian seasoning, dried basil, and the remaining 1 tablespoon of Ranch dressing mix. Cook, stirring constantly, for 1-2 minutes.

Gradually whisk in the chicken broth, about 0.5 cup at a time, stirring until smooth after each addition. Stir in the heavy cream and the can of cream of chicken soup. Bring the sauce to a simmer, stirring constantly, until it thickens. Stir in the shaved parmesan cheese until melted. Remove from heat.

Add the cooked chopped bacon (reserve some for topping), chopped sun-dried tomatoes, cooked chicken, and cooked penne pasta to the sauce. Stir to combine everything evenly.

Pour the pasta mixture into the prepared baking pan. Sprinkle the reserved chopped bacon over the top, followed by the Italian style cheese. Garnish with fresh or dried parsley, if desired.

Bake uncovered at 350ºF for 25-30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.