Bring a large pot of salted water to a boil. Add the pasta until al dente',drain and rinse under cold water. Transfer to a large bowl resealable bowl.
Add the chicken, cucumber, cherry tomatoes and feta to the bowl with the pasta. If some don't care for feta-like my son, it can be added to each individual serving.
Make the dressing: Cook the garlic and red pepper flakes in a small saucepan with the olive oil over medium heat, stirring, 3 minutes; let cool. Season with salt and pepper. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill 1 Hour. Refridgerate any leftovers. Enjoy!