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

Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, about 8-10 minutes.

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

Fold in the cooked shredded chicken, 1½ cups of shredded cheddar cheese, and grated Parmesan to the creamy mixture. Then add the drained spaghetti.

Pour the creamy spaghetti mixture into the prepared baking dish and top with the remaining shredded cheddar cheese and crumbled bacon.

Cover with aluminum foil and bake for 25 minutes, then remove the foil and continue baking for 10-15 minutes.

Let it rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.