Boil salted water in a saucepan. Cook pasta until al dente according to package directions. Drain and rinse under cold water to cool.
Dice cooked chicken into bite-sized pieces. Cook bacon until crispy, then crumble.
In a large mixing bowl, add cooled pasta, chicken, bacon, cherry tomatoes, cheddar cheese, and red onion.
Pour ranch dressing over the mixture and toss until evenly coated.
Add salt and pepper to taste. Sprinkle fresh parsley over the top.
Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.
