Blend together the parsley, chives, basil, garlic, lemon juice, olive oil, water, salt, and pepper using a food processor until smooth and creamy. Let sit for 10 minutes.

Boil salted water in a large pot. Add the farfalle pasta and cook according to package instructions (10-12 minutes until al dente), drain and cool on a sheet pan.

Prep your vegetables by halving tomatoes, slicing cucumbers and red onions, and cutting avocados into wedges.

In a large mixing bowl, combine the cooled pasta, cooked chicken, avocado, tomatoes, cucumber, and red onion. Gently fold together.

Drizzle half the dressing over the salad and toss gently to coat. Add more dressing if needed.

Fold in the arugula and sprinkle with red pepper flakes. Adjust seasoning to taste.

Serve the salad on a platter. It can be enjoyed fresh or at room temperature.