Preheat the oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

While the oven heats, finely dice the red onion, halve the cherry tomatoes, and slice the scallions.

Cut the chicken breast into bite-sized pieces and coat them with ranch seasoning. Spread on the baking sheet with bacon and onion.

Roast in the oven for about 20 minutes until the chicken reaches 165°F and bacon is crispy.

Meanwhile, bring a pot of salted water to a boil and cook the chickpea pasta for about 7-8 minutes. Drain and cool.

Whisk together ranch dressing and Greek yogurt until smooth. Add ranch seasoning and smoked paprika.

Chop the roasted chicken and bacon. In a large bowl, combine cooled pasta, chicken, bacon, onion, tomatoes, and scallions.

Drizzle the dressing over the salad, toss gently, and adjust seasoning as needed.

Serve immediately or refrigerate for a few hours to enrich flavors.