I can never resist a pasta salad that brings tender chicken, crisp broccoli, sweet raisins, and creamy dressing together in every forkful. This one is the kind of crowd-pleasing bowl that disappears fast.

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I’m obsessed with this Chicken Broccoli Pasta Salad because it hits every craving I have at lunch: creamy, crunchy, a little sweet, and actually satisfying. I love how the seasoned chicken makes it feel hearty without turning the whole bowl heavy, and the broccoli florets bring that fresh bite I always want in a pasta salad.

And the dressing? Rich, tangy, totally clingy in the best way.

I keep sneaking forkfuls straight from the fridge, which tells me everything I need to know. But the real win is how it tastes like a full meal, not a sad side.

Flavor.

Ingredients

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Chicken makes it filling, so it feels like lunch, not just a side.
Rotini or farfalle grabs the creamy dressing in all those little curves.
Broccoli adds crunch, color, and that “hey, I ate vegetables” feeling.
Raisins bring sweet little pops that weirdly work so well here.
Celery keeps everything crisp and fresh, especially after chilling.
Red onion gives a sharp bite, but not in an angry way.
Mayonnaise makes it creamy and classic, like the pasta salads we grew up with.
Sour cream or Greek yogurt adds tang and lightens things up a bit.
Apple cider vinegar cuts through the richness so it’s not too heavy.
Dijon mustard gives the dressing a little grown-up zip.
Honey balances the tang, because nobody wants a sour pasta salad.
Olive oil smooths the dressing and helps everything coat nicely.
Garlic powder adds easy flavor without making your breath wild.
Salt and pepper pull it together.
Basically, don’t skip them.
Plus, everything tastes better after hanging out in the fridge.

Ingredient Quantities

1 pound boneless skinless chicken breasts

12 ounces rotini or farfalle pasta

3 cups broccoli florets (about 1 medium head)

3/4 cup raisins

2 celery stalks, diced

1/2 cup red onion, finely chopped

1 cup mayonnaise

1/2 cup sour cream or plain Greek yogurt

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

How to Make this

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1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente, drain, rinse under cold water, and transfer to a large mixing bowl to cool.

2. Meanwhile season the chicken with garlic powder, salt, and black pepper, drizzle with olive oil, and cook in a skillet over medium heat 6 to 8 minutes per side until cooked through, or bake at 400 F for 20 to 25 minutes; let rest, then dice or shred.

3. Bring a small pot of water to a boil, add the broccoli florets, and blanch 1 to 2 minutes until bright green and just tender, then drain and plunge into ice water to stop cooking; drain well.

4. In a separate bowl whisk together the mayonnaise, sour cream or Greek yogurt, apple cider vinegar, Dijon mustard, and honey until smooth; taste and adjust salt and pepper.

5. Add the cooled chicken, blanched broccoli, raisins, diced celery, and finely chopped red onion to the bowl with the pasta.

6. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.

7. Taste and adjust seasoning with additional salt, pepper, or a touch more vinegar or honey if desired.

8. Chill the salad in the refrigerator for at least 30 minutes to let flavors meld before serving.

9. Give the salad a final toss before plating and serve cold or at cellar temperature.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining pasta and broccoli
3. Large mixing bowl for tossing the salad
4. Skillet or baking sheet for cooking the chicken
5. Small pot for blanching broccoli
6. Bowl and whisk or fork for the dressing
7. Chef knife and cutting board for chopping chicken, celery, and onion
8. Measuring cups and measuring spoons
9. Tongs or slotted spoon and a container for an ice bath to stop the broccoli cooking

FAQ

Can I make this ahead of time and how long will it keep? Yes. Prepare and toss the salad, then chill in an airtight container for up to 3 days. Drain any excess liquid before serving and stir gently to recombine flavors.

How should I cook the chicken for best results? Poach, grill, or bake the chicken until internal temp reaches 165 F, then cool and shred or dice. Poaching keeps it moist and neutral in flavor, grilling adds a smoky note.

Do I need to cook the broccoli or can I use it raw? Both work. Blanch broccoli for 1 to 2 minutes and shock in ice water for a tender-crisp texture and brighter color. Raw broccoli gives more crunch and holds up longer in the salad.

Can I make this gluten free? Yes. Use gluten free pasta and confirm that any packaged ingredients like mustard and mayonnaise are labeled gluten free.

What can I substitute for raisins? Dried cranberries, chopped dried apricots, or toasted sunflower seeds are good alternatives if you prefer less sweetness or a different texture.

How can I lighten the dressing? Replace mayonnaise with extra plain Greek yogurt or use 1/2 cup mayo and 1/2 cup Greek yogurt to reduce calories while keeping creaminess. Adjust salt and honey to taste.

Chicken Broccoli Pasta Salad Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless thighs for richer flavor, or use cooked rotisserie chicken for convenience.
Raisins: replace with dried cranberries for tartness, chopped apricots for chew and sweetness, or golden raisins for a milder taste.
Mayonnaise: use Greek yogurt for a tangy, lighter option, or use a 50/50 mix of olive oil and plain yogurt for lower fat.
Sour cream or plain Greek yogurt: substitute crème fraîche for creaminess, or use additional mayonnaise if you prefer a richer dressing.

Pro Tips

1. Cook the pasta just shy of al dente so it stays pleasantly chewy after chilling. Rinse it under cold water to stop cooking and toss with a splash of olive oil to keep the pieces from sticking together.

2. For juicier, more flavorful chicken, brine quickly in a salted water solution for 15 to 30 minutes or marinate briefly in a little olive oil, garlic powder, and a squeeze of lemon before cooking. Let the cooked chicken rest before dicing so the juices redistribute.

3. Plump the raisins by soaking them in warm water, apple juice, or a little rum for 10 minutes, then drain. They will be softer and more evenly distributed in every bite instead of being puckery and dry.

4. Make the dressing a little brighter and lighter by starting with the mayo and yogurt, then adding vinegar and honey gradually until it tastes right. If the dressing seems thick after chilling, thin with a tablespoon or two of the pasta cooking water or plain water rather than more vinegar.

Chicken Broccoli Pasta Salad Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

710

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander for draining pasta and broccoli
3. Large mixing bowl for tossing the salad
4. Skillet or baking sheet for cooking the chicken
5. Small pot for blanching broccoli
6. Bowl and whisk or fork for the dressing
7. Chef knife and cutting board for chopping chicken, celery, and onion
8. Measuring cups and measuring spoons
9. Tongs or slotted spoon and a container for an ice bath to stop the broccoli cooking

Ingredients

1 pound boneless skinless chicken breasts
12 ounces rotini or farfalle pasta
3 cups broccoli florets (about 1 medium head)
3/4 cup raisins
2 celery stalks, diced
1/2 cup red onion, finely chopped
1 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

Directions

Cook the pasta in a large pot of salted boiling water according to package directions until al dente, drain, rinse under cold water, and transfer to a large mixing bowl to cool.
Meanwhile season the chicken with garlic powder, salt, and black pepper, drizzle with olive oil, and cook in a skillet over medium heat 6 to 8 minutes per side until cooked through, or bake at 400 F for 20 to 25 minutes; let rest, then dice or shred.
Bring a small pot of water to a boil, add the broccoli florets, and blanch 1 to 2 minutes until bright green and just tender, then drain and plunge into ice water to stop cooking; drain well.
In a separate bowl whisk together the mayonnaise, sour cream or Greek yogurt, apple cider vinegar, Dijon mustard, and honey until smooth; taste and adjust salt and pepper.
Add the cooled chicken, blanched broccoli, raisins, diced celery, and finely chopped red onion to the bowl with the pasta.
Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
Taste and adjust seasoning with additional salt, pepper, or a touch more vinegar or honey if desired.
Chill the salad in the refrigerator for at least 30 minutes to let flavors meld before serving.
Give the salad a final toss before plating and serve cold or at cellar temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.