Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

In a large mixing bowl, whisk together mayonnaise, sour cream, olive oil, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper until smooth and creamy.

Add the cooked pasta to the bowl and toss to coat it evenly with the creamy dressing.

Mix in the cherry tomatoes, cucumber, red onion, shredded chicken, and cheddar cheese. Stir gently to combine.

Sprinkle fresh parsley over the salad and give the mixture a final toss.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve chilled and enjoy!