Cook pasta in salted boiling water according to package directions. Once cooked, drain, transfer to a large mixing bowl and drizzle with olive oil.
While the pasta is cooking, prepare the chicken. Cook, grill, bake or air fry the chicken breast and then cut into cubes or stripes.
Once the chicken breast is ready, add to the bowl with the pasta together with all remaining ingredients. The diced avocados, the cherry tomatoes, the sweet corn, the mozzarella balls, the olives, the oil and the seasonings. Mix the pasta salad until everything is combined and adjust with salt and pepper to your preferences.
Toss chicken pasta salad with the dressing. Serve directly or seal in a large airtight food container and refrigerate for up to 4 days. Remove the pasta salad from the fridge a couple of hours before serving. Pour on some more dressing for a better taste.