Preheat oven to 350 degrees F. Grease a 9x13 inch pan.

In a medium bowl, combine chicken with 0.5 teaspoon salt, 0.5 teaspoon pepper, and 1.5 tablespoons Ranch dressing mix.

Cook bacon until crispy and set aside. Cook penne pasta according to package instructions, drain, and set aside.

In a large skillet over medium-high heat, melt 4 tablespoons butter and 1 tablespoon olive oil. Add chicken and cook until browned, about 3-4 minutes. Remove chicken and set aside.

Saute onion in the same skillet until translucent. Add garlic and cook for 1 minute.

Add remaining butter, flour, Italian seasoning, basil, and Ranch dressing mix to the skillet. Whisk until smooth.

Gradually whisk in chicken broth, then add heavy cream and cream of chicken soup. Cook until bubbly and slightly thickened. Stir in Parmesan cheese.

Add cooked chicken, bacon, sun-dried tomatoes, and cooked pasta into the sauce. Mix well.

Pour mixture into the prepared pan. Top with Italian cheese and chopped parsley.

Bake uncovered for 30 minutes or until cheese is melted and bubbly.