1. In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon, crumble it, and set it aside.

2. Leave about 1 tablespoon of bacon drippings in the pot, then add the butter, onion, carrots, and celery. Cook for 5 to 6 minutes until softened.

3. Stir in the garlic and cook for 30 seconds until fragrant.

4. Pour in the chicken broth and add the shredded chicken, ranch seasoning, salt, and black pepper. Bring to a gentle simmer.

5. Stir in the softened cream cheese and whisk until fully melted and smooth.

6. Add the broken spaghetti and cook for 10 to 12 minutes, stirring occasionally, until tender.

7. Pour in the heavy cream and stir in the shredded cheddar cheese until melted.

8. Add most of the crumbled bacon and stir to combine, saving a little for garnish.

9. Ladle into bowls and top with parsley and the remaining bacon before serving.