In a pot of salted, boiling water, cook the pasta according to package instructions. Drain, rinse and set aside.
In a large skillet, heat 1 tablespoon oil until shimmering. Add the chicken pieces and season with garlic powder, Italian herbs and salt and pepper to taste. Cook until the chicken is cooked through and juices run clear, about ten minutes. Remove to a cutting board and cool slightly. Chop roughly.
In a large salad bowl, combine the pasta, chicken, beans, tomatoes, pepperoncinis, olives, onions, and basil. Add the remaining ¼ cup olive oil and the vinegar. Adjust seasonings and sprinkle with cheese, to taste.
The salad can be made a day or two in advance. However, the pasta will absorb the dressing. If so, add more oil and vinegar to taste.