Preheat oven to 350F. Lay bacon strips on a parchment-lined baking sheet and bake for 12 to 15 minutes until crispy and golden. Transfer to a paper towel-lined plate and chop once cooled. Cook and shred chicken if not using rotisserie. Set both aside.

Heat 1 to 2 tablespoons of olive oil or butter in a large stockpot over medium heat. Add the chopped onion, diced celery, and diced carrots. Saute for 5 to 6 minutes until softened and translucent. Add minced garlic and cook for 1 more minute until fragrant.

In a mixing bowl, whisk the condensed cream of chicken soup with the whole milk until smooth. Pour into the stockpot along with the chicken stock, ranch seasoning, and garlic powder. Stir to combine and bring to a gentle simmer over medium heat.

Reduce heat to medium-low. Add the cubed cream cheese to the simmering broth. Stir continuously for 3 to 4 minutes until fully melted and the broth looks smooth and creamy. Do not allow the soup to reach a hard boil or the sauce can break.

Add the shredded chicken and diced bacon to the pot. Reduce heat to low and simmer uncovered for 5 to 7 minutes, stirring occasionally, until the flavors meld and the broth turns golden and creamy.

Add the broken angel hair pasta, stirring frequently to prevent sticking. Cook for 6 to 8 minutes until just al dente. Do not overcook. If making ahead, skip adding pasta now and cook it separately. Stir in the shredded cheddar cheese until fully melted and the soup looks glossy and thick.

Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve immediately. Top with extra bacon bits and fresh herbs if desired.