Refrigerate while preparing rest of salad.

Bake chicken breasts at 375 degrees for 20-30 minutes if thawed and 60-70 minutes if frozen, until thoroughly cooked.

Let cool until cool enough to handle.

Cut chicken into 1" pieces, and add to salad dressing.

Cook pasta as directed on package.

Drain, rinse briefly with warm water, then drain thoroughly.

Stir cooked and drained pasta into mayonnaise/orange juice mixture.

Gently stir cantaloupe into the salad.