Bring a large pot of salted water to a boil; add pasta and cook until tender with a bite, 8 to 10 minutes. Drain, rinse with cold water, drain again, and set aside to cool.
Heat a nonstick skillet over medium-high heat, and cook chicken for 4 minutes; flip and cook until no longer pink at the center and juices run clear, 3 to 4 minutes more. Let chicken rest for 5 minutes, then chop into bite-sized pieces.
Add bow ties, chicken, Caesar salad kit (with all enclosed dressing, bacon, Parmesan, and crouton packets) to a large bowl. Gently toss until everything is coated with dressing. Serve immediately.
