Prepare the dressing. Combine all ingredients in a food processor or blender and purée until smooth. Add into a mason jar and refrigerate until ready to serve.

Cut chicken into bite sized pieces. Add to a bowl and toss with salt and pepper.

Heat a frying pan over medium high heat. Once hot, add bacon and cook until crispy. Remove from heat and place onto a paper towel lined plate.

Roughly chop. Do not drain bacon grease.

Add chicken to the hot pan and cook for 6 minutes.

Boil the noodles in salted water Al dente. (About 12 minutes) drain and rinse under cold water.

Cut the cherry tomatoes in half. Slice the sweet peppers. Dice the red onion. Thinly slice the basil.

Combine all in a large bowl and toss with the ranch sauce.

Refrigerate until ready to serve and enjoy!