While your oven preheats to 425°F, begin your mise en place by dicing the red onion into 1/4-inch pieces, halving the cherry tomatoes lengthwise, and slicing the scallions (white and green parts separated). Cut the chicken breast into 1-inch bite-sized chunks and season generously with 3 tablespoons of ranch seasoning, coating all pieces evenly. Arrange the seasoned chicken on a baking sheet, then lay the bacon strips directly on the sheet alongside the chicken (no need to pre-cook—they'll cook together). Scatter the diced red onion across the sheet as well. This one-pan approach saves time and allows the chicken to absorb bacon fat for extra flavor.

Place the baking sheet in the preheated 425°F oven and roast for 20 minutes, until the chicken is cooked through (internal temperature of 165°F) and the bacon is crispy. While this cooks, bring a large pot of salted water to a boil for the pasta. I find that starting the water while the oven heats ensures the pasta water is ready right when the chicken finishes, keeping everything moving efficiently.

Once the chicken and bacon are nearly done roasting, add the chickpea pasta to the boiling water and cook according to package directions (usually 7-8 minutes for al dente). Drain the pasta and set aside—don't rinse it, as the starch helps the dressing cling to each piece.

While the pasta cooks, combine the ranch dressing and Greek yogurt in a small bowl, whisking until smooth and fully incorporated. Add the 1.5 teaspoons of ranch seasoning and the smoked paprika, stirring to blend evenly. I prefer Greek yogurt because it creates a thick, creamy dressing without being heavy, and it boosts the protein content significantly.

Remove the baking sheet from the oven and let cool for 2-3 minutes. Chop the roasted chicken into bite-sized pieces if needed, then crumble or chop the bacon into 1/2-inch pieces. In a large bowl, combine the cooked pasta from Step 3, the chopped chicken and bacon from the baking sheet, the roasted onions, the halved cherry tomatoes, and the sliced scallions (use mostly the white and light green parts for more flavor, reserving some dark green for garnish if desired).

Pour the dressing from Step 4 over the pasta salad and toss thoroughly until all components are evenly coated. Taste and adjust seasoning with a pinch of salt and pepper if needed. Serve immediately while still warm, or refrigerate for up to 3 days for meal prep. The flavors meld beautifully as it sits, making this an excellent make-ahead dish.