Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray.
Cook the noodles according to the package directions. Strain and set aside.
In a medium saucepan over medium-low heat, whisk together the evaporated milk and ranch seasoning. Cook for 5-10 minutes until the mixture starts to thicken.
Add the cubed cream cheese and whisk until smooth (there may still be a few small lumps).
Evenly spread ¾ cup of this sauce into the prepared baking dish.
Layer cooked pasta over the top of the sauce to cover the bottom of the dish.
Sprinkle half of the shredded chicken evenly over the pasta.
Sprinkle ½ cup of mozzarella and ½ cup of shredded cheddar cheese over the chicken.
Drizzle 1 cup of sauce over the top.
Repeat the steps- with a pasta layer, the remaining chicken, ½ cup of both types kinds of cheeses, and 1 cup of sauce.
Finish with a layer of pasta, the remaining sauce, and the remaining cheeses, then top with crumbled bacon.
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until bubbly.
Let the lasagna rest for 10 minutes. Garnish with fresh parsley or green onions. Serve.