Preheat your oven to 425°F (220°C). Dice the red onion, halve the cherry tomatoes, and slice the scallions. Cut the chicken breast into small, bite-sized chunks and season with ranch seasoning.

On a large baking sheet, arrange the seasoned chicken and raw bacon, scatter the diced onion on top.

Roast chicken and bacon for 20 minutes, ensuring chicken reaches 165°F (74°C) and bacon is crispy.

Bring a large pot of salted water to a boil. Cook the chickpea pasta according to package instructions for about 7 to 8 minutes until al dente.

In a medium bowl, whisk together ranch dressing and Greek yogurt. Add in ranch seasoning and smoked paprika if desired.

Once pasta is cooked, drain (do not rinse) and transfer to a large bowl. Mix in roasted chicken, bacon, onions, tomatoes, and scallions.

Pour dressing over pasta and toss until evenly coated. Adjust seasoning to taste before serving.