1. Cook the bacon in a large pot over medium heat until crisp, then transfer it to a paper towel-lined plate and crumble it once cooled.

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

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

4. Sprinkle in the flour and stir well for 1 minute to coat the vegetables and remove the raw flour taste.

5. Slowly pour in the chicken broth while stirring, then add the milk, cream cheese, and ranch seasoning mix.

6. Stir until the cream cheese melts and the broth becomes smooth.

7. Add the shredded chicken and broken spaghetti, then simmer for 8 to 10 minutes, stirring often, until the pasta is tender.

8. Reduce the heat to low and stir in the cheddar cheese until melted.

9. Add most of the crumbled bacon and the black pepper, then stir well.

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