Bring a pot of water to a boil and cook the macaroni noodles according to the package directions. Drain and rinse with cold water until completely cooled.

In a large mixing bowl, add the cooled macaroni, cheddar cheese, diced bell pepper, quartered tomatoes, sliced green onions, chopped bacon, and cubed or shredded chicken. Mix gently to combine all the ingredients.

In a small bowl, whisk together mayonnaise, sour cream, buttermilk, and ranch dressing mix until smooth and creamy.

Pour the creamy dressing over the pasta mixture. Stir gently, ensuring every piece is coated.

For the best flavor, either serve immediately or let the salad chill in the refrigerator for at least 30 minutes.