Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Cook the spaghetti in a large pot of salted boiling water until al dente, typically 8-10 minutes. Drain and set aside.

In a mixing bowl, combine the cream cheese, cream of chicken soup, sour cream, ranch seasoning mix, garlic powder, and black pepper, mixing until smooth.

Fold in the cooked shredded chicken, 1½ cups of shredded cheddar cheese, and the drained spaghetti into the creamy mixture until evenly coated.

Transfer the mixture to the prepared baking dish, top with remaining shredded cheddar cheese and crumbled bacon.

Cover with aluminum foil and bake for 25 minutes, then remove foil and bake for an additional 10-15 minutes until golden on top and bubbly.

Let it rest for 5-10 minutes, garnish with chopped parsley, and serve warm.