Cook bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Remove and crumble, keeping drippings in skillet.

In the same skillet, add chicken pieces seasoned with salt, pepper, and garlic powder. Sauté until golden brown, about 6-8 minutes.

Preheat oven to 400°F (200°C). Cook pasta in a pot according to package instructions until al dente, about 8-10 minutes.

Stir cooked chicken, cream of chicken soup, and chopped tomato into the pasta pot. Add half of the cheese and mix well.

Transfer mixture to a greased 9x13-inch casserole dish, top with crumbled bacon and remaining cheese.

Bake for 20 minutes until cheese is melted and bubbling. Cool for a few minutes before serving.

Garnish with sliced green onions before serving.