Salad

Chicken Broccoli Pasta Salad

By Amy Flanigan

Published May 28, 2026

Read 39 Reviews

Prep 20 minutes mins

Servings 12 servings

By Amy Flanigan

Published May 28, 2026

Jump to RecipeShare

This Chicken Broccoli Pasta Salad is one of those recipes that works for just about everything. It has all the best parts of a creamy pasta salad, a classic broccoli salad, and an easy chicken salad all tossed together into one bowl. With tender pasta, juicy chicken, crunchy broccoli, crisp celery, sweet raisins, and a creamy, tangy dressing, it’s hearty enough for lunch or dinner but just as perfect for potlucks, cookouts, and make-ahead meals.

I love playing around with different pasta salads, and this chicken broccoli pasta salad quickly became one of our favorites. If you love recipes like my classic broccoli salad, this creamy chicken caesar pasta salad, or chicken salad, this recipe is basically all of those rolled into one. It brings together tender pasta, juicy chicken, crisp broccoli, crunchy celery, sweet raisins, and sliced almonds, all tossed in a creamy, tangy dressing with just the right touch of sweetness. The pasta makes it hearty enough to eat for lunch alone or use as a side at a barbecue. The broccoli and celery keep it fresh and crunchy, and the dressing ties everything together.

Helpful Tips & Variations

• Rotisserie or leftover chicken works great. This is one of my favorite ways to use up leftover grilled chicken, baked chicken breast, or rotisserie chicken. Just dice it small, so every bite gets a little of everything.
• Don’t overdress at first. The dressing loosens as it sits, so start lighter and add more after chilling if needed.
• Stir before serving. The pasta absorbs some of the dressing as it rests, so give it a good toss before serving to bring everything back together.
• Add almonds last for crunch. They soften in the fridge, so stir them in right before serving for the best texture.
• Use small pasta shapes. Smaller cuts like rotini, shells, or bowties hold onto the creamy dressing better and give you a balanced bite every time.
• Easy swaps work well here. Use dried cranberries instead of raisins, sunflower seeds instead of almonds, or swap sour cream for plain Greek yogurt for a slightly lighter dressing.

5 from 39

Chicken Broccoli Pasta Salad

Prep: 20 minutes mins

Total: 20 minutes mins

Servings: 12 servings

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Seasoned chicken, broccoli, golden raisins, celery, and a wonderful creamy dressing come together to make this awesome Chicken Broccoli Pasta Salad. A total crowd pleaser, perfect for summer gatherings or all year long!

Step-by-step photos can be seen below the recipe card.

Ingredients 

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For The Salad

• ▢ 1 lb. dried Radiatore pasta, (or similar small pasta)
• ▢ 2 cups cooked seasoned chicken breast, diced into small cubes
• ▢ 3 cups small raw broccoli florets
• ▢ ½ cup golden raisins
• ▢ ½ cup diced celery
• ▢ ¾ cup sliced almonds
• ▢ 4 scallions, diced

For The Dressing

• ▢ 1 cup mayonnaise
• ▢ ¾ cup sour cream, (or plain Greek yogurt)
• ▢ 2 tbsp honey
• ▢ 3 tsp Dijon mustard
• ▢ 1½ tsp kosher salt
• ▢ 1 tsp dried Italian seasoning
• ▢ ½ tsp pepper

Instructions 

• Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
• In an extra large bowl, add in the cooked pasta, chicken, broccoli, raisins, celery, almonds, and scallions.
• In a small bowl or large measuring cup, whisk together all the ingredients for the dressing until combined and smooth. Pour over the salad and toss to coat.
• Enjoy right away or refrigerate until ready to serve.

Video

Notes

• Keep broccoli small and crisp. Finely chop it for easy bites. Raw gives the best crunch, but a quick blanch works well if you prefer a softer texture.
• Taste and adjust salt after chilling.

Nutrition

Serving: 1serving | Calories: 403kcal | Carbohydrates: 40g | Protein: 13g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 471mg | Potassium: 394mg | Fiber: 3g | Sugar: 9g | Vitamin A: 314IU | Vitamin C: 22mg | Calcium: 66mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Chicken Broccoli Pasta Salad Step by Step

Gather all the ingredients together.

Cook the pasta: Bring a large pot of salted water to a boil and cook 1 lb dried radiatore pasta according to the package directions until al dente, with a slight bite in the center. Drain well, then rinse under cold water until the pasta is completely cooled to stop the cooking. Drizzle with a little olive oil and toss gently so the pasta doesn’t stick together.

Make the dressing: In an extra-large mixing bowl, whisk together 1 cup mayonnaise, ¾ cup sour cream (or plain Greek yogurt), 2 tbsp honey, 3 tsp Dijon mustard, 1½ tsp kosher salt, 1 tsp dried Italian seasoning, and ½ tsp black pepper until smooth and creamy. The dressing should be thick, but still easy to stir.

Add the mix-ins: Add to the bowl the cooled pasta, 1 lb cooked seasoned chicken breast (about 2 cups, diced into small cubes), 3 cups small raw broccoli florets, ½ cup golden raisins, ½ cup diced celery, ¾ cup sliced almonds, and 4 diced scallions. Toss everything together until evenly coated, and every bite has a little of everything.

Chill or serve: Serve right away, or cover and refrigerate until ready to serve. If chilling for a few hours, give the salad a good stir before serving since the pasta will absorb some of the dressing as it sits.

Serving Suggestions

When I make this Chicken Broccoli Pasta Salad, I usually serve it alongside something grilled, especially for backyard BBQs. It goes perfectly with grilled chicken, juicy burgers or turkey burgers, or even simple hot dogs when I want an easy summer spread. For weekday lunches, I love pairing it with a tomato sandwich or wraps since it makes the whole meal feel a little more filling without much extra work. It’s also one of my favorite potluck dishes because it travels well and always disappears fast. If I want to round things out with something lighter, I’ll add a simple fruit salad on the side for a fresh, easy balance.

How to Store Leftovers

• Fridge: Store Chicken Broccoli Pasta Salad in an airtight container in the refrigerator for up to 3 days. I like to give it a good stir before serving since the pasta soaks up some of the dressing as it sits. If it looks a little dry, I mix in a small spoonful of mayo or sour cream to bring back that creamy texture. 
• Freeze: I don’t recommend freezing this one because the creamy dressing separates, and the pasta and broccoli lose their best texture.
• Make ahead: This can be made up to 24 hours in advance, but ideally not longer than that because the dressing will begin to loosen. If making it ahead of time, keep it covered in the refrigerator. I recommend adding the almonds right before serving, so they maintain their crunch. Give the salad a few good stirs to incorporate everything again.

More Pasta Salad Recipes

• Cowboy Pasta Salad: Loaded with ground beef, bacon, black beans, corn, and a creamy BBQ-style dressing, this pasta salad is bold, hearty, and seriously filling. It’s always a favorite for potlucks, cookouts, or easy weeknight dinners.
• Italian Chopped Salad: Crisp lettuce, salami, chickpeas, provolone, and fresh veggies all get tossed in a zesty homemade dressing for a salad that feels fresh, colorful, and satisfying. It works just as well as a side dish or a light meal.
• Cashew Chicken Pasta Salad: Tender chicken, crunchy cashews, crisp vegetables, and pasta come together in a creamy, flavorful dressing with the perfect mix of texture in every bite. It’s a great make-ahead lunch or easy dinner option.

My Chicken Broccoli Pasta Salad recipe was originally published 4/15/18. It was retested and republished to be better than ever 5/28/26.