Cook the pasta according to the package instructions until al dente. Drain and set aside to cool.
While the pasta cools, cook the turkey bacon until crispy. Drain on paper towels and crumble into bite-sized pieces.
In a large mixing bowl, combine the cooled pasta, shredded chicken, crumbled turkey bacon, cherry tomatoes, diced red bell pepper, and chopped red onion.
In a small bowl, whisk together the Greek yogurt, mayonnaise, buttermilk, lemon juice, minced garlic, dried dill, and dried parsley until smooth. Season with salt and pepper to taste.
Pour the ranch dressing over the pasta and chicken mixture. Gently toss everything together until fully coated.
Sprinkle fresh parsley and cilantro over the salad and gently mix just until combined. Taste and adjust seasoning as needed.
Chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld.