Preheat the oven to 350°F.
Bring a large pot of water to boil and cook the macaroni for approximately ten minutes or until tender. Drain and set aside.
In a large skillet, over medium-high heat, cook the bacon, flipping occasionally until crispy. Remove bacon from skillet and set on paper towels to absorb the grease. Crumble once cool.
Drain the grease from the skillet, leaving two tablespoons to cook the chicken and vegetables.
Add two pounds of cubed chicken to the skillet and season with one-quarter teaspoon of salt, one-half teaspoon of pepper, and one-half tablespoon of paprika. Cook until golden and no longer pink in the center.
Remove chicken from the skillet and place in a large bowl.
Add one medium diced onion, one green diced bell pepper, and two tablespoons of minced garlic to the skillet and cook for 3-5 minutes or until the vegetables have softened.
Remove from the skillet and add to the bowl with chicken.
In the same skillet, on low heat, melt three tablespoons of butter. Add one-quarter cup of Bisquick and stir until a paste forms.
Gradually stir in three cups of milk until fully combined.
Stir in one can of cream of chicken soup and one package of cream cheese. Stir until well incorporated.
Add three cups of cheddar cheese and stir until fully melted. Remove from heat.
To the bowl with meat and veggies, add the cooked pasta and cheese mixture. Stir well and transfer to a baking dish.
Top with one cup of shredded cheese, and the cooked crumbled bacon.
Bake for thirty minutes or until the cheese is fully melted.
Serve and enjoy!