In a large pot, bring salted water to a rolling boil over high heat. Add bow tie pasta or elbow macaroni and cook according to package instructions until al dente, about 8–10 minutes. Once cooked, drain the pasta in a colander and transfer it to a large mixing bowl, allowing it to cool while you prepare the chicken.

Heat extra-virgin olive oil in a large skillet over medium-high heat. Season boneless, skinless chicken breasts with salt, pepper, and paprika. Add the chicken to the skillet and cook for approximately 8 minutes on each side until golden brown and fully cooked. Remove from heat and let the chicken rest for 10 minutes before dicing it into 1-inch pieces.

In the bowl with the cooled pasta, add the diced chicken, crumbled cooked bacon, and cubed cheddar cheese. Toss in chopped green onions and halved cherry tomatoes, ensuring everything is evenly distributed throughout the pasta.

Pour your favorite ranch dressing over the pasta mixture, ensuring it coats all the ingredients evenly. Use a spatula or large spoon to gently toss everything together until the salad is coated in creamy dressing and all components are uniformly mixed.

Taste the Crack Chicken Pasta Salad and adjust the seasoning, if necessary, by adding more salt and pepper according to your preference. Garnish with additional chopped green onions for a fresh, vibrant finish before serving.

Chill the Crack Chicken Pasta Salad in the refrigerator for about 30 minutes if you prefer it cold, or serve it immediately for a warm, hearty meal.