Begin by placing the chicken breasts on a plate and gently patting them dry with a paper towel. In a small bowl or measuring cup, whisk together 1/2 tablespoon of olive oil and 1/2 teaspoon of lemon juice, then drizzle this mixture over the chicken. Use a pastry brush or your fingers to evenly coat the chicken with the lemon oil blend. Season both sides of the chicken breasts with salt, freshly ground black pepper, onion powder, and garlic powder.

Using tongs, carefully arrange the prepared chicken breasts in a single layer in the air fryer basket. Air fry at 380°F for 11-14 minutes, remembering to flip them halfway through the cooking process (thicker chicken breasts may require slightly longer cooking times). The chicken is ready when the edges are golden brown, and its internal temperature reaches 165°F. Once cooked, transfer the chicken breasts to a clean cutting board and allow them to rest for 10 minutes before dicing them into bite-sized pieces. Set aside.

Meanwhile, bring water to a boil in a medium-sized pot over high heat. Once boiling, add salt to season the water. Cook the pasta until it reaches al dente consistency, following the instructions on the package. After cooking, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and bring it to room temperature. Set the pasta aside to cool while you prepare the remaining ingredients.

After allowing the cooked ingredients to cool for a few minutes, combine them in a large mixing bowl: the cooked pasta, diced chicken breast, dressing, fresh herbs, shallot, and Parmesan cheese. Mix well, and adjust seasoning with additional salt or pepper if desired.

Serve the pasta salad immediately, or transfer it to a serving dish and allow to chill and flavors to meld before serving.