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Heat a large Dutch oven over medium high heat. Add the diced bacon and cook until crisp. Set aside on a paper towel-lined plate.
Add the butter to the pot. Once melted, add the onion and celery. Cook for 5-7 minutes, until softened. Add the garlic and cook for another 30 seconds.
Stir in the chicken broth, ranch seasoning, and pepper. Bring to a simmer, add the chicken, and cook until warmed through, about 5 minutes.
Stir in the cream cheese and cheddar cheese until melted and smooth.
Add the spinach and cook for 2-3 minutes, until wilted.
Stir in the cream and cook until warm. Serve and top each bowl with the cooked bacon, shredded cheese, and fresh parsley.