In a large heavy-bottomed pot or Dutch oven, cook your chopped bacon over medium heat until it is perfectly crispy. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, but keep about two tablespoons of that golden bacon fat in the pot.

Season your diced chicken with a little salt and pepper. Add it to the pot and cook until it is browned on all sides. You do not need to cook it all the way through yet; we just want that beautiful sear. Once browned, remove the chicken and set it aside.

Add your onions, carrots, and celery to the pot. Sauté them for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften. Stir in the minced garlic for the last minute until it smells amazing.

Pour in the chicken broth and stir in the ranch seasoning packet. Scrape the bottom of the pot to release any browned bits, which adds heaps of flavor. Bring the mixture to a gentle boil.

Add the egg noodles and the partially cooked chicken back into the pot. Let it simmer for about 7 to 9 minutes or until the noodles are tender and the chicken is fully cooked.

Reduce the heat to low. Stir in the heavy cream and the cubed cream cheese. Whisk gently until the cream cheese has completely melted into the broth.

Gradually fold in the shredded cheddar cheese until it is silky and smooth. Stir in half of your crispy bacon bits. Let it sit for a minute to thicken up naturally.