In a large skillet over medium heat, cook chopped bacon until crispy. Transfer to a paper towel-lined plate and set aside, leaving 1 tablespoon bacon grease in the pan.

Add chicken broth, milk, ranch seasoning, and garlic powder to the skillet. Stir to combine and bring to a simmer.

Add rotini pasta. Cover and simmer 12–15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.

Stir in shredded chicken and cream cheese. Cook until cream cheese is melted and fully mixed in.

Add shredded cheddar cheese and stir until melted and creamy. Add a splash of milk if needed.

Stir in the crispy bacon, garnish with green onions if using, and serve hot.