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.

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.

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.

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.