Chicken Broccoli Pasta Salad

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I learned this simple Chicken Broccoli Pasta Salad from a potluck years ago and have been tweaking it ever since — it’s the kind of dish that disappears first. Cold rotini holds the dressing beautifully, while crunchy broccoli, toasted almonds, and smoky bacon give texture and contrast. It’s quick enough for weeknight leftovers, sturdy enough for holidays, and kid-friendly without being boring. If you want another spin on a similar crowd-pleaser, check out this family-favorite pasta salad for comparison.

Why you’ll love this dish

This salad hits a lot of sweet spots: it’s fast to assemble, uses rotisserie chicken to save time, balances creamy and crunchy textures, and stretches a little — perfect if you’re feeding a crowd or bringing a dish to share. The honey-Dijon dressing is sweet-tangy, which plays nicely with raisins and cheddar without tasting cloying.

“A balanced crowd-pleaser — creamy dressing, crunchy almonds, and smoky bacon make this my go-to potluck recipe.”

It’s also flexible: swap ingredients to fit diets or what’s in your fridge, and it keeps well, so it’s great for make-ahead meals.

Step-by-step overview

Before you dive in, here’s what to expect:

Boil and cool the rotini so the salad stays bright and non-mushy.
Whisk together the mayo-sour cream-honey-Dijon dressing until smooth and well-seasoned.
Toss cooled pasta with diced rotisserie chicken and fresh broccoli (raw or blanched depending on how crisp you want it).
Fold in bacon, cheddar, raisins, celery, almonds, and green onions.
Chill briefly if you want the flavors to meld, then serve.

This gives you a 20–30 minute active time if your pasta is cooked while you prep toppings, with extra chilling optional.

Gather these items

Ingredients

1 lb. rotini pasta
2 cups diced rotisserie chicken breast (leftover or store-bought)
3 cups broccoli florets (see notes on blanching below)
4 strips smoked bacon, cooked and chopped (substitute turkey bacon if preferred)
1 cup mild cheddar cheese, cubed (sharp cheddar for more bite)
1/2 cup raisins (or dried cranberries)
1/2 cup chopped celery
3/4 cup sliced toasted almonds (or chopped walnuts)
4 green onions, sliced
1 cup mayonnaise
3/4 cup sour cream (Greek yogurt can replace some or all for tang)
2 tbsp. pure honey
1 tbsp. Dijon mustard
1 1/2 tsp. salt (adjust to taste)
1 tsp. Italian seasoning
1/2 tsp. black pepper

Notes/substitutions inline:

For a lighter dressing, use 1/2 cup mayo + 1 cup Greek yogurt.
Swap raisins for dried cranberries or halved grapes for freshness.
No toasted almonds? Use toasted sunflower seeds for a nut-free alternative.
For more variations and a different format of chicken-and-broccoli pasta, see this chicken and broccoli pasta variations.

Step-by-step instructions

Delicious Chicken Broccoli Pasta Salad served in a bowl with fresh ingredients.

Cook the pasta: Boil rotini according to package instructions until al dente. Drain and rinse under cold water until cool. Toss with a teaspoon of neutral oil to prevent sticking.
Prepare the dressing: In a large serving bowl, whisk together mayonnaise, sour cream, honey, Dijon mustard, salt, Italian seasoning, and black pepper until smooth and creamy. Taste and adjust seasoning.
Add the main components: To the bowl with dressing add cooled pasta, diced rotisserie chicken, broccoli florets, chopped bacon, cubed cheddar, raisins, chopped celery, sliced toasted almonds, and sliced green onions.
Toss and finish: Gently toss everything until evenly coated. If the salad seems thick, add a splash of milk to loosen the dressing. Serve immediately or chill for 30–60 minutes to let flavors meld.

Quick tips in the flow:

If you prefer softer broccoli, briefly blanch florets in boiling water for 1 minute, then plunge into ice water. Drain well.
Toast almonds in a dry skillet for 3–4 minutes over medium heat, stirring, until fragrant.

What to serve it with

This salad is a meal on its own but pairs well with light sides:

A crisp green salad or arugula with lemon vinaigrette for freshness.
Crusty bread or garlic knots to round out the plate.
For a heavier spread, serve alongside baked beans or grilled corn for a picnic-style meal.
If you want to play up the Caesar notes, try serving it with warm garlic bread and a simple green salad like this chicken Caesar pasta salad suggestion for contrast.

Storage and reheating tips

Refrigeration: Store leftovers in an airtight container for up to 3–4 days. The salad is best eaten cold; the texture holds well for a few days, though the almonds will soften over time.
Make-ahead: You can prepare the salad a day ahead—assemble it and refrigerate for flavors to meld. If you expect long storage, keep nuts and bacon separate and add just before serving to preserve crunch.
Freezing: Not recommended. The mayo/sour cream dressing and raw vegetables don’t freeze and thaw well.
Food safety note: discard any mayo-based salad left at room temperature for more than 2 hours (1 hour if above 90°F).

Pro chef tips

Dry your broccoli: After blanching or rinsing, pat florets very dry — excess water dilutes the dressing.
Cool the pasta fully: Warm pasta will loosen the dressing and can make the salad soggy; cool under cold running water and toss with a little oil.
Balance sweetness: Because raisins add sweetness, adjust honey in the dressing to taste — start with 2 tbsp and add more only if needed.
Texture matters: Toasted almonds and crisp celery create contrast — don’t skip them if you want a lively bite. For a nut-free option, use toasted pumpkin seeds.

For an alternate take with different mix-ins and no-mayo dressing, you might enjoy this alternate rotini version for more inspiration.

Creative twists

Mediterranean: Replace raisins with chopped sun-dried tomatoes, swap cheddar for feta, and use a lemon-oregano vinaigrette.
Bacon-free: Use smoked paprika-roasted chickpeas for a smoky crunch without pork.
Low-carb: Substitute pasta with cooked cauliflower florets or use a spiralized zucchini for a lighter bowl.
Dairy-free: Replace mayo with vegan mayo and omit cheddar; add extra toasted nuts for richness.

Your questions answered

Q: Can I make this ahead of time?
A: Yes — assemble up to a day ahead and refrigerate. Keep nuts and bacon separate if you want maximum crunch at serving.

Q: Can I use frozen broccoli?
A: Yes. Thaw and drain completely, or briefly steam and cool before adding to avoid extra water in the salad.

Q: How long will leftovers keep?
A: Stored in an airtight container in the fridge, this salad stays good for 3–4 days. Discard any portion left out beyond 2 hours.

Q: Can I substitute the mayo and sour cream?
A: Use Greek yogurt partially or fully for a tangier, lighter dressing. For dairy-free, use vegan mayo and a dairy-free yogurt.

Q: Is this safe for picnics?
A: It’s picnic-friendly if kept chilled in a cooler; follow the 2-hour rule for perishable foods at room temperature.

Conclusion

If you want another version that highlights a slightly different balance of flavors and textures, this Chicken Broccoli Pasta Salad – Belly Full is a useful comparison. For a no-mayo marinated alternative that leans Mediterranean, see this Marinated Chicken & Broccoli Pasta Salad (No Mayo). And if you like the idea of a broccoli-forward Caesar twist, check out this Broccoli Chicken Caesar Pasta Salad – Sprinkles and The Smiths for another excellent serving idea.