Cook penne pasta according to package instructions until al dente. Drain and set aside.

In a large pot, add the boneless chicken breasts and chicken broth. Bring to a simmer and cook until chicken is tender, about 15-20 minutes.

Remove the chicken, shred it using two forks, and return it to the pot.

Stir in cream cheese and ranch seasoning mix, allowing it to melt and combine thoroughly.

Add the shredded cheddar cheese and stir until melted and smooth.

Fold the cooked penne into the chicken and sauce mixture, mixing well to coat evenly.

Season with salt and pepper to taste, adjusting as necessary.

Serve immediately, garnished with fresh parsley.