Cook the Pasta: Start by boiling the pasta in salted water until tender. Drain well and rinse briefly with cool water to stop cooking. Let it cool completely so the dressing stays creamy later.
Prepare the Chicken: Dice the cooked chicken into small bite size pieces. Smaller pieces spread flavor evenly and make the salad easier to scoop and serve.
Crisp the Bacon: Cook bacon until crisp, then chop into small bits. Let it cool before adding so it keeps its texture inside the salad.
Mix the Dressing: In a large bowl, whisk together mayonnaise, sour cream, and ranch dressing. Add salt and pepper and stir until smooth and creamy.
Combine the Base: Add the cooled pasta, chicken, bacon, celery, tomatoes, olives, and chives to the bowl. Toss gently so everything coats evenly without breaking the pasta.
Chill the Salad: Cover and refrigerate for at least 30 minutes. This gives the flavors time to settle and blend together nicely.
Taste and Adjust: Before serving, stir once more and taste. Add extra salt, pepper, or ranch dressing if needed.
