In a large skillet, fry 6 strips of bacon over medium heat until crispy, about 7–10 minutes. Transfer to a plate lined with paper towels to drain excess grease and set aside.

In the same skillet, add 4 cut-up boneless skinless chicken breasts, seasoned with salt, pepper, and 1 teaspoon of garlic powder. Cook over medium-high heat for about 8–10 minutes until golden brown and cooked through.

Preheat your oven to 400°F (200°C) while the chicken is cooking.

In a large pot, bring salted water to a boil and cook a 16-ounce box of dried spiral pasta according to the package instructions, usually around 8–10 minutes. Drain the pasta.

In the pot with the drained pasta, mix in the cooked chicken, 2 cans of cream of chicken soup, 1 chopped Roma tomato, and half of the shredded cheddar cheese. Stir until combined.

Pour the pasta mixture into a greased 9x13-inch casserole dish. Top with the crumbled bacon and the remaining cheese.

Bake in the preheated oven for 20 minutes, until bubbling and cheese is golden brown.

Remove from the oven and let it sit for a few moments. Garnish with sliced green onions before serving.