In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the diced chicken and season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 7-10 minutes.

Reduce the heat to low and add the softened cream cheese to the skillet with the chicken. Stir until melted and combined.

Pour in the chicken broth and ranch seasoning mix, stirring until the sauce is smooth and creamy.

Add the cooked penne pasta to the skillet and toss to coat in the sauce. If using, add the frozen peas and stir until heated through.

Serve hot, topped with shredded cheddar cheese and chopped green onions.