Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
Blanch the broccoli florets in boiling water for 1 minute, then transfer to ice water to retain crispness. Drain well.
In a bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and pepper until smooth.
In a large mixing bowl, combine cooled pasta, broccoli, diced chicken, red onion, and sun-dried tomatoes.
Pour the dressing over the salad and toss until evenly coated.
Chill for at least 30 minutes before serving for best flavor.
Garnish with sliced almonds (if using) and an extra sprinkle of black pepper.
