If you haven't already, cook {I pan fry} the cubed chicken breasts and set aside. Do the same with your bacon.

Cook the pasta {el dente} according to the package directions in a large pot. Drain and pour back into pot. Add olive oil and toss. Set aside.

Spray a large frying pan with cooking spray and saute the onion and peppers 2-3 minutes or until onions are translucent.

Add the garlic, tomatoes, chicken, bacon, and spinach to the pan and saute until the spinach leaves start to wilt. This is where I add our salt and pepper to taste.

Pour the mixture into the pot with the pasta and stir. Cover and set aside again.

Using the same pan as the mixture, heat the milk, ranch dressing, and 2 cups of cheese until the cheese melts and becomes creamy.

Stir milk and cheese mixture with the noodles and chicken mixture - in whichever is the largest pan {ours is the pot}.

Spoon into a greased baking dish, depending on the sizes of your dishes, you could separate this into 2 dishes and freeze one for later.

Top mixture with remaining cheese.

Bake at 350 degrees for 20 minutes. Then, broil for 2-3 minutes to crisp up the top.

Enjoy!