Begin by placing the chicken breasts in a large pot of salted water and bring it to a boil over medium-high heat. Cook chicken for 15–20 minutes until it’s no longer pink and reaches an internal temperature of 165°F. Drain, cool, then chop or shred into bite-sized pieces.

In a separate pot, bring water to a boil and add a pinch of salt. Add bow tie pasta and cook according to package instructions, about 8–10 minutes, until al dente. Drain in colander and rinse under cold water.

In a large mixing bowl, combine cooked chicken, diced celery, and chopped green onions, mixing gently to form the base of the salad.

In a measuring cup, whisk together mayonnaise, fresh lemon juice, coarse ground pepper, and dried parsley until smooth. Pour dressing over chicken mixture and toss until evenly coated.

Gently fold cooled bow tie pasta, halved red grapes, and sliced almonds into the chicken mixture without breaking the pasta.

Taste and adjust seasoning with additional cracked pepper if needed. Serve immediately or chill for about 30 minutes for enhanced flavors.