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

In a large pot, bring salted water to a boil and add the spaghetti. Cook until just al dente, about 8-10 minutes. Drain and set aside.

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

Gently fold in the shredded chicken, 1½ cups of shredded cheddar, grated Parmesan cheese, and the drained spaghetti into the creamy mixture.

Transfer the mixture into your greased baking dish and spread evenly. Top with the remaining ½ cup of cheddar and crumbled bacon.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until golden-brown and bubbling.

Let it cool for 5-10 minutes, then garnish with chopped parsley before serving.