Preheat your oven to 425°F (220°C) and prepare your ingredients: finely dice the red onion, halve the cherry tomatoes, and slice the scallions.

In a mixing bowl, combine chicken breast pieces with ranch seasoning, ensuring they are evenly coated. Arrange on a baking sheet with diced onion and strips of bacon.

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

While roasting, bring salted water to a boil in a large pot, add chickpea pasta, and cook for 7-8 minutes. Drain and set aside to cool.

In a separate bowl, whisk together ranch dressing, Greek yogurt, ranch seasoning, and smoked paprika until smooth.

Chop the roasted chicken and bacon into bite-sized pieces. In a large mixing bowl, combine chickpea pasta, chicken, bacon, tomatoes, red onion, and scallions. Pour the dressing over and mix well.

Gently toss together until evenly mixed. Adjust seasoning with salt and pepper.

Chill in the refrigerator for at least 30 minutes before serving.