1. Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving about 1/2 cup of the pasta water.
2. While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
3. Add olive oil or butter to the skillet if needed, then sauté the chopped onion until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
4. Increase the heat to medium-high and add the diced chicken to the skillet. Season with salt, black pepper, smoked paprika, and dried thyme. Cook, stirring occasionally, until the chicken is golden and cooked through, about 7-8 minutes.
5. Reduce the heat to medium-low. Add the cream cheese, sour cream, and chicken broth to the skillet. Stir continuously until the cream cheese melts and the mixture becomes smooth and creamy.
6. Fold in the shredded cheddar cheese and crispy bacon. Stir until the cheese is fully melted and the sauce is luscious and velvety. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
7. Toss the cooked penne directly into the skillet. Mix thoroughly so every pasta piece is coated in that rich, cheesy sauce. Cook together for another 2-3 minutes to allow the flavours to meld.
8. Finish with a sprinkle of fresh parsley for a pop of colour and a touch of brightness. Taste and adjust seasoning if needed.

One memory I cherish is the first time I made this for friends who gathered around my tiny kitchen table. The laughter, the clinking of glasses, and the way everyone went back for seconds reminded me that recipes like this are not just food—they are the stories we share.