Boil chicken until no longer pink. Shred and add to a large mixing bowl.
Fry bacon until crispy. Remove and place on plate lined with paper towels. Once cooled, crumble and set aside.
Cook pasta according to package directions, drain, rinse with cold water and add to large mixing bowl.
Mix barbecue sauce and mayonnaise together in a small mixing bowl. Pour into chicken and pasta, stir until well coated.
Dice red onions and celery, cheese and avocados, slice tomatoes in half and add to large mixing bowl. Stir.
Add bacon crumbles to bowl and mix.
Cover, place in refrigerator to chill. Best serve cold.