Cook the pasta al dente in a saucepan of plenty of boiling water. Drain the pasta and let it cool completely. It is important that the pasta has become completely cold before you continue.

Cut the chicken into small cubes and sprinkle the cubes with some salt, pepper, and oregano. Heat the oil in a frying pan and fry the chicken for a few minutes. Let the chicken, like the pasta, cool completely.

Cut the sun-dried tomatoes into small pieces and drain the mozzarella balls.

Put the cold pasta in a large bowl and add the cooled chicken cubes, rocket salad, tomatoes and mozzarella balls, olive oil, and pesto. Stir well and season to taste with salt and pepper.