Begin by bringing a large pot of salted water to a rolling boil. Add 1 pound of dry pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Once cooked, drain and rinse the pasta under cold water.

In a large mixing bowl, combine the cooled pasta with 2 cups shredded cooked chicken, 2 cups halved cherry tomatoes, 2 diced ripe avocados, and ½ cup chopped red onion. Gently fold the ingredients together.

In a separate small bowl, whisk together ½ cup white balsamic vinegar, ¼ cup olive oil, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and black pepper to taste. Ensure that the dressing is well blended.

Pour the prepared dressing over the pasta salad mixture and gently toss the ingredients together until everything is well coated.

Your Chicken Avocado Pasta Salad is now ready to enjoy! Serve immediately, or refrigerate for later. If storing, consider adding a splash of lemon juice to the avocados before serving.