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In a skillet, fry the bacon until crispy. Crumble and set aside.
Cut the chicken breasts into bite-sized pieces and cook them in the same skillet with salt, pepper, and garlic powder.
Preheat your oven to 400°F (200°C). Cook the pasta according to package instructions, then drain and return to the pot.
Add the cooked chicken, cream of chicken soup, chopped tomato, and half of the shredded cheese to the pasta. Stir until well combined.
Transfer the mixture to a 9x13-inch casserole dish. Top with the crumbled bacon and remaining cheese.
Bake for 20 minutes. Garnish with green onions before serving.