Begin by melting 4 tablespoons of salted butter in a large pot over medium heat. Once melted, add 1 diced carrot, 1 diced celery stalk, and 1 diced yellow onion. Sauté for about 2-3 minutes, stirring frequently, until the onions become translucent and fragrant.

Pour in 6 cups of water or chicken broth and bring to a rapid boil over high heat. Once boiling, add 8 ounces of thin spaghetti or your preferred pasta. Reduce the heat to medium-low and let it simmer for approximately 5-7 minutes, or until the pasta is tender but still slightly firm.

Lower the heat to low and mix in 8 ounces of cream cheese and 1 cup of heavy cream into the pot, stirring continuously until fully melted and incorporated.

Add 1 cup of shredded cheddar cheese and continue stirring until smooth and well-blended.

Sprinkle in 1 packet of ranch seasoning mix and 1 packet of Top Ramen seasoning, ensuring they disperse evenly throughout the soup. Stir well for about a minute.

Gently fold in 3 cups of shredded cooked chicken and 1 cup of crumbled bacon into the soup. Stir until thoroughly combined and allow to heat through for about another 2-3 minutes.

Finally, taste and adjust the seasoning with salt and pepper to your liking. Serve the soup warm in bowls, garnished with extra crumbled bacon or fresh parsley if desired.