Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Prepare the chicken by poaching or grilling until fully cooked. Chop into bite-sized pieces.

Blanch the broccoli florets in boiling water for 30 seconds, then transfer to an ice bath.

In a large bowl, combine the cooked pasta, chopped chicken, blanched broccoli, red bell pepper, red onion, sun-dried tomatoes, and black olives. Toss gently.

In a separate bowl, whisk together mayonnaise, sour cream, white wine vinegar, sugar, and minced garlic until smooth.

Pour the dressing over the salad and toss until evenly coated.

Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.