1. Cook bacon in a skillet until crispy, drain on paper towels, then chop into pieces.

2. Place chicken breast in a 2–4 quart crockpot and sprinkle with ranch seasoning and garlic powder.

3. Add cubed cream cheese and pour in chicken broth over the chicken.

4. Cover and cook on low for 3–4 hours or on high for 2 hours, until chicken is tender.

5. Shred the chicken in the crockpot with two forks and stir to combine with the sauce.

6. Stir in uncooked pasta and add a splash of additional broth if needed to just cover the pasta.

7. Cover and cook on high for 20–30 minutes, stirring halfway, until pasta is al dente.

8. Fold in chopped bacon and shredded cheddar cheese until melted and well combined.

9. If using, stir in spinach or broccoli and let sit for 2–3 minutes to wilt.

10. Serve hot, seasoned with black pepper to taste.