This is one of our all time faves in our house. I never need to worry about leftovers



6 thick-cut bacon slices

2 cups uncooked spaghetti, snapped in half

2 cups cooked chicken, either cubed or shredded

1 cup heavy cream

1/2 cup ranch dressing

1/4 cup softened light cream cheese

1/2 cup shredded mozzarella cheese

3 tablespoons finely chopped parsley


Preheat the oven to 350°F and lightly oil a 9"x13" baking dish.

Starting in a cold skillet, lay the bacon slices and heat on medium. Cook until the bacon is crispy, about 8 minutes. Remove and let drain on a paper towel.

Cook the spaghetti as per the package instructions. Drain and set aside once done.

Mix chicken, cream cheese, heavy cream, ranch dressing, and half the mozzarella cheese with the spaghetti. Stir well to integrate and melt the cheese. Transfer this mixture into the prepped baking dish.

Sprinkle the top with the remaining mozzarella and crumbled bacon.

Bake in the oven for approximately 25 minutes or until it's bubbly and thoroughly heated.

Garnish with chopped parsley just before serving. Enjoy!