Place a large skillet (or Dutch oven) with a tight fitting lid over medium-high heat on the stovetop.

Mist the skillet with cooking spray, then add the chopped bacon. Cook until the bacon is crisp, 7-8 minutes, stirring occasionally.

While the bacon cooks, shred the cheese and set it aside.

When the bacon is crispy, remove it to a paper towel-lined plate with a slotted spoon and drain all but 2 teaspoons of grease from the skillet.

Return the skillet to medium-high heat and add chicken pieces in a single layer.

Cook for 2 minutes, then flip each piece over and cook until partially cooked through, about an additional 2 minutes.

Increase the heat to high. Add the broth, garlic powder, onion powder, dried parsley, dill, black pepper, and uncooked pasta to the skillet along with the chicken. Stir and bring to a boil.

When the liquid is boiling, stir the pasta mixture again then cover the skillet with the lid and reduce the heat to medium.

Simmer, covered, until the pasta is al dente and the liquid is mostly absorbed, about 15-18 minutes. Stir occasionally, scraping the bottom to prevent sticking.

Remove the lid and stir in the shredded cheddar cheese and cooked bacon until the cheese is melted and the sauce is creamy. Taste and adjust seasonings if needed.

Serve immediately, garnished with extra bacon and a drizzle of ranch dressing if desired.