1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
3. Reduce the heat to low. Add the cream cheese and chicken broth to the skillet, stirring until the cream cheese is fully melted and the sauce is smooth and creamy.
4. Stir in the shredded cheddar cheese, allowing it to melt and blend with the sauce.
5. Add the cooked penne pasta to the skillet, tossing to coat the pasta evenly in the creamy sauce.
6. Fold in the bacon bits and sour cream, mixing until everything is well combined.
7. Serve hot, garnished with chopped green onions for a fresh pop of color and flavor.

A little tip from my kitchen to yours: Cook the pasta just shy of al dente if you plan to reheat it later. This way, it won’t become mushy.