Begin by bringing a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta cooks, shred or dice the cooked chicken breast into bite-sized pieces and set aside.

In a large mixing bowl, combine the cooked pasta, shredded chicken, and basil pesto. Fold gently until well-coated.

Add halved cherry tomatoes and fresh mozzarella balls to the bowl and toss gently to combine.

Drizzle olive oil and fresh lemon juice over the salad. Toss again to evenly coat everything.

Serve immediately or refrigerate for later use, stored in an airtight container.