Begin by boiling a large pot of salted water over high heat. Once boiling, add the fusilli pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain the pasta in a colander and allow it to cool slightly.

While the pasta is cooking, season the boneless skinless chicken breasts with kosher salt, freshly ground black pepper, and garlic powder. In a skillet, heat a tablespoon of extra-virgin olive oil over medium heat. Cook the chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F. After cooking, let the chicken rest for 10 minutes, then chop it into bite-sized pieces.

Using the same skillet, add the chopped bacon and cook over medium heat until crispy, usually about 5-7 minutes. Stir the bacon occasionally to ensure it crisps evenly. Once ready, use a slotted spoon to transfer the bacon to a paper towel-lined plate to remove excess grease.

In a medium bowl, prepare the dressing by whisking together ¼ cup of extra-virgin olive oil, 2 tablespoons of red wine vinegar, 1 minced clove of garlic, and 1 tablespoon of Dijon mustard. Season with kosher salt and freshly ground black pepper to taste.

In a large mixing bowl, combine the cooled fusilli pasta, chopped chicken, crispy bacon, halved grape tomatoes, fresh spinach, crumbled feta, diced red onion, and freshly chopped dill. Gently stir the ingredients together until well-mixed.

Drizzle the prepared mustard vinaigrette over the pasta salad mixture. Toss gently until all ingredients are evenly coated with the dressing.

You can serve the Chicken Pasta Salad immediately or cover it and refrigerate for at least 30 minutes to let the flavors meld. It can last up to 4 days in the fridge.