Homemade Chicken Broccoli Pasta Salad

I made this chicken broccoli pasta salad for a potluck last summer, and three different people asked me for the recipe before we even finished eating. That’s when I knew I had a winner on my hands.

The thing is, pasta salads can go one of two ways—they’re either bland and boring, or they’re so loaded with mayo that they sit heavy in your stomach. This one finds the sweet spot right in the middle. The honey and dijon give it just enough flavor without being overpowering, and the toasted almonds add a crunch that keeps every bite interesting. Plus, it feeds a crowd without costing a fortune, which is always a win in my book.

What Kind of Pasta Should I Use?

Radiatore pasta is called for in this recipe because its ruffled, ridged shape does a great job catching and holding onto the creamy dressing. If you can’t find radiatore at your store, don’t worry – rotini, fusilli, or even penne will work just fine as substitutes. The key is to use a pasta shape with some texture or curves that can grab onto the dressing and other ingredients. Make sure to cook your pasta al dente according to the package directions, and rinse it with cold water after draining to stop the cooking process and cool it down for your salad.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps:

• Radiatore pasta: Any short pasta shape works great here – try rotini, fusilli, penne, or bow ties. They all hold the dressing nicely and mix well with the other ingredients.
• Chicken: You can use rotisserie chicken to save time, or swap in cooked turkey if that’s what you have. For a vegetarian version, try chickpeas or white beans instead.
• Raisins: Not a fan of raisins? Dried cranberries or chopped dried apricots add that same sweet touch. You can also leave them out completely if you prefer.
• Almonds: Walnuts, pecans, or sunflower seeds all work well. Just keep them whole or roughly chopped for that nice crunch.
• Sour cream: Greek yogurt is a great substitute that adds protein and tang. Use the same amount and you won’t notice much difference.
• Mayonnaise: You can use all Greek yogurt or sour cream instead of mayo for a lighter version, though the dressing will be a bit tangier. Avocado mayo works too if you prefer that flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake with pasta salad is not rinsing your cooked pasta with cold water immediately after draining, which stops the cooking process and prevents the noodles from turning mushy and clumping together.

Overcooking your broccoli is another common error – whether you steam, blanch, or roast it, aim for bright green florets that still have a bit of crunch since they’ll continue to soften as they sit in the dressing.

Don’t add the dressing while your pasta is still warm, as the heat will cause the mayonnaise to break down and make your salad watery and unappetizing.

For the best flavor, make this salad at least two hours before serving so the dressing has time to soak into all the ingredients, and if it seems a bit dry after sitting in the fridge, just stir in a tablespoon or two of milk to loosen it up.

What to Serve With Chicken Broccoli Pasta Salad?

This pasta salad is pretty filling on its own, so I like to keep the sides simple and let it be the star of the show. A basket of warm dinner rolls or some garlic breadsticks are perfect for rounding out the meal, especially at potlucks or barbecues. If you’re serving this for a backyard gathering, it pairs really well with grilled burgers, hot dogs, or even some BBQ ribs on the side. For a lighter option, you could add a platter of sliced fresh tomatoes and cucumbers with a sprinkle of salt, or some watermelon wedges for a refreshing contrast to the creamy pasta salad.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to stir in a tablespoon or two of mayo or sour cream before serving if it looks a bit dry, since pasta tends to soak up the dressing over time.

Make Ahead: This is a great make-ahead dish for parties or meal prep. You can cook the chicken and pasta a day in advance and store them separately in the fridge. Mix everything together a few hours before serving so the flavors have time to come together, but the broccoli stays nice and crisp.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4100
• Protein: 150-175 g
• Fat: 190-220 g
• Carbohydrates: 330-370 g

Ingredients

For the salad:

• 1.25 lb radiatore pasta (I always use Barilla for the best al dente texture)
• 1.25 lb chicken (cooked and cut into 1/2-inch cubes)
• 3.5 cups broccoli (cut into very small bite-sized florets)
• 1/2 cup raisins
• 1/2 cup celery
• 3/4 cup almonds (slivered and toasted for a better crunch)
• 4 scallions

For the dressing:

• 1 cup mayonnaise (I prefer Hellmann’s for a creamier base)
• 3/4 cup sour cream (full-fat gives better texture and moisture)
• 2.5 tbsp honey
• 3.5 tsp dijon mustard
• 2.25 tsp salt
• 1.25 tsp italian seasoning
• 1/2 tsp pepper
• 1/4 tsp garlic powder

Step 1: Prepare the Mise en Place and Toast the Almonds

• 1.25 lb chicken
• 3.5 cups broccoli
• 1/2 cup celery
• 4 scallions
• 3/4 cup almonds

While the pasta water comes to a boil, prepare all your ingredients so assembly will be quick and seamless.

Cut the broccoli into very small bite-sized florets, dice the celery, slice the scallions, and cube the cooked chicken into 1/2-inch pieces.

Toast the slivered almonds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and golden—this brings out their natural sweetness and gives the salad better crunch.

Step 2: Cook and Cool the Pasta

• 1.25 lb radiatore pasta

Bring a large pot of salted water to a boil and cook the radiatore pasta according to package directions until al dente—don’t overcook it or the salad will become mushy.

Drain the pasta, then rinse it thoroughly with cold water to stop the cooking and remove excess starch.

This cold rinse is essential for a crisp, separated pasta texture rather than a clumpy one.

Drain well and set aside.

Step 3: Build the Creamy Dressing

• 1 cup mayonnaise
• 3/4 cup sour cream
• 2.5 tbsp honey
• 3.5 tsp dijon mustard
• 2.25 tsp salt
• 1.25 tsp italian seasoning
• 1/2 tsp pepper
• 1/4 tsp garlic powder

In a large bowl, whisk together the mayonnaise, sour cream, honey, and Dijon mustard until smooth and well combined.

Add the salt, Italian seasoning, pepper, and garlic powder, whisking until the dressing is fully emulsified and the spices are evenly distributed.

I prefer full-fat sour cream and quality mayo because they create a richer, more luxurious coating that keeps the salad moist longer.

Step 4: Combine All Ingredients and Finish the Salad

• cooked pasta from Step 2
• dressing mixture from Step 3
• 1.25 lb chicken
• 3.5 cups broccoli
• 1/2 cup raisins
• 1/2 cup celery
• 3/4 cup toasted almonds from Step 1
• 4 scallions

Add the cooled pasta from Step 2 to the dressing bowl, followed by the cubed chicken, broccoli florets, raisins, celery, toasted almonds from Step 1, and sliced scallions.

Using a large spoon or pasta fork, toss everything together gently but thoroughly, making sure all components are evenly coated with the creamy dressing.

The pasta should glisten and every piece should be dressed—this ensures balanced flavor throughout.

Homemade Chicken Broccoli Pasta Salad

Delicious Homemade Chicken Broccoli Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 3900

Ingredients Method

Ingredients

  

For the salad::

• 1.25 lb radiatore pasta (I always use Barilla for the best al dente texture)
• 1.25 lb chicken (cooked and cut into 1/2-inch cubes)
• 3.5 cups broccoli (cut into very small bite-sized florets)
• 1/2 cup raisins
• 1/2 cup celery
• 3/4 cup almonds (slivered and toasted for a better crunch)
• 4 scallions

For the dressing::

• 1 cup mayonnaise (I prefer Hellmann's for a creamier base)
• 3/4 cup sour cream (full-fat gives better texture and moisture)
• 2.5 tbsp honey
• 3.5 tsp dijon mustard
• 2.25 tsp salt
• 1.25 tsp italian seasoning
• 1/2 tsp pepper
• 1/4 tsp garlic powder

Method

 

1. While the pasta water comes to a boil, prepare all your ingredients so assembly will be quick and seamless. Cut the broccoli into very small bite-sized florets, dice the celery, slice the scallions, and cube the cooked chicken into 1/2-inch pieces. Toast the slivered almonds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and golden—this brings out their natural sweetness and gives the salad better crunch.
2. Bring a large pot of salted water to a boil and cook the radiatore pasta according to package directions until al dente—don't overcook it or the salad will become mushy. Drain the pasta, then rinse it thoroughly with cold water to stop the cooking and remove excess starch. This cold rinse is essential for a crisp, separated pasta texture rather than a clumpy one. Drain well and set aside.
3. In a large bowl, whisk together the mayonnaise, sour cream, honey, and Dijon mustard until smooth and well combined. Add the salt, Italian seasoning, pepper, and garlic powder, whisking until the dressing is fully emulsified and the spices are evenly distributed. I prefer full-fat sour cream and quality mayo because they create a richer, more luxurious coating that keeps the salad moist longer.
4. Add the cooled pasta from Step 2 to the dressing bowl, followed by the cubed chicken, broccoli florets, raisins, celery, toasted almonds from Step 1, and sliced scallions. Using a large spoon or pasta fork, toss everything together gently but thoroughly, making sure all components are evenly coated with the creamy dressing. The pasta should glisten and every piece should be dressed—this ensures balanced flavor throughout.