Chicken Broccoli Pasta Salad
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I’ve made this Chicken Broccoli Pasta Salad dozens of times for potlucks, quick weeknight dinners, and school lunches — it’s one of those recipes that hits sweet, salty, crunchy, and creamy in every bite. The rotisserie chicken keeps it effortless, bacon and cheddar add comfort, and the dressing of mayonnaise, sour cream, honey, and Dijon makes it irresistibly tangy. My go-to version is based on this Chicken Broccoli Pasta Salad, so I’ll walk you through how I make it reliably tasty every time.
Why you’ll love this dish
This salad is the kind of crowd-pleaser you can assemble in about 25–30 minutes if the chicken is already cooked. It’s kid-approved, holds up well for picnics, and works as an entrée or a hearty side. The mix of textures — soft rotini, crisp broccoli, crunchy toasted almonds, chewy raisins, and smoky bacon — keeps every forkful interesting.
“Perfect for potlucks — creamy, bright, and never soggy. Guests always ask for the recipe.” — a regular at my summer gatherings
The recipe is forgiving: use leftover chicken, swap nuts, or halve the cheese for a lighter version. It’s also great for meal prep because the flavors meld after a few hours in the fridge.
Step-by-step overview
Before you start, here’s the quick plan:
- Cook and cool the rotini so it doesn’t steam the salad.
- Whisk the dressing until smooth.
- Toss the pasta with chicken, broccoli, bacon, cheese, raisins, celery, almonds, and green onions.
- Chill briefly to let flavors marry, then serve.
This gives you an idea of the workflow so you can multitask — cook pasta while chopping and toasting almonds.
Gather these items
Ingredients
- 1 lb. rotini pasta
- 2 cups diced rotisserie chicken breast (shredded works too)
- 3 cups broccoli florets (bite-size)
- 4 strips smoked bacon, cooked and chopped
- 1 cup mild cheddar cheese, cubed
- 1/2 cup raisins (or dried cranberries)
- 1/2 cup chopped celery
- 3/4 cup sliced toasted almonds
- 4 green onions, sliced
- 1 cup mayonnaise
- 3/4 cup sour cream
- 2 tbsp. pure honey
- 1 tbsp. Dijon mustard
- 1 1/2 tsp. salt
- 1 tsp. Italian seasoning
- 1/2 tsp. black pepper
Notes and substitutions:
- Mayo + sour cream can be swapped for Greek yogurt (for tang and fewer calories) — use plain full-fat or 2% for best texture.
- Almonds can be replaced with chopped pecans or sunflower seeds (for nut-free).
- If you prefer a sweeter bite, replace raisins with dried cranberries.
For another pantry-friendly spin on this pairing, see chicken and broccoli pasta.
How to prepare it
- Cook pasta: Bring a large pot of salted water to a boil. Add rotini and cook according to package instructions until al dente. Drain.
- Cool and toss: Rinse the pasta under cold water to stop cooking. Drain well and drizzle with a teaspoon of neutral oil to keep the noodles from sticking.
- Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, honey, Dijon mustard, salt, Italian seasoning, and black pepper until smooth.
- Combine salad: Add the cooled pasta to the dressing. Fold in diced rotisserie chicken, broccoli florets, chopped bacon, cheddar cubes, raisins, chopped celery, sliced toasted almonds, and green onions.
- Toss and rest: Toss gently until everything is evenly coated. Taste and adjust salt or honey if needed. Chill for at least 20–30 minutes before serving so the flavors meld.
Short, clear actions make assembly fast. If you’re short on time, combine and serve immediately — it’s still delicious.
Best ways to enjoy it
- Serve as a main: Plate with extra green onions and a sprinkle of extra toasted almonds for crunch.
- Potluck side: Bring in a shallow, wide bowl; cover with plastic wrap and a garnish of bacon and cheddar.
- Picnic or BBQ: Keep chilled in an insulated cooler and serve cold.
- Pairings: Serve alongside grilled chicken, BBQ ribs, or crusty garlic bread. A crisp green salad or simple tomato slices balance the creaminess.
Storage and reheating tips
- Refrigeration: Place leftovers in an airtight container within two hours of serving. Keeps well for 3–4 days.
- Freezing: Mayo- and sour-cream–based pasta salads don’t freeze well — the texture becomes grainy and watery. If you must freeze, separate the dressing and freeze only the cooked pasta and chicken; thaw and toss with fresh dressing after thawing.
- Re-serving: If the salad seems dry after refrigeration, stir in a tablespoon of mayonnaise or a drizzle of milk to loosen it. Never leave the salad out at room temperature for more than two hours.
Pro chef tips
- Cook pasta al dente — slightly firm noodles prevent mush as it chills.
- Toast almonds in a dry skillet over medium heat for 3–5 minutes until fragrant; cool before adding so they stay crunchy.
- Precook or microwave broccoli for 30–60 seconds if your family prefers softer florets; otherwise raw broccoli adds a fresh snap.
- Chop ingredients uniformly so each bite has balanced texture and flavor.
- For speed, use pre-cubed cheese and pre-washed broccoli florets.
For a Caesar-style twist and ideas on dressing swaps, check this chicken caesar pasta salad inspiration.
Creative twists
- Lighter: Replace half the mayo with plain Greek yogurt and reduce salt slightly.
- Sweet-savory: Swap raisins for chopped dried apricots or dried cherries.
- Nut-free: Use toasted pumpkin seeds or omit nuts entirely and double the celery for crunch.
- Mediterranean: Replace cheddar with crumbled feta, switch raisins for sun-dried tomatoes, and add olives.
- Heat it up: Stir in a diced jalapeño or a dash of hot sauce to the dressing.
Common questions
Q: How long does it take to make?
A: Active time is about 20–30 minutes (mostly pasta cooking and chopping). Chilling for 20–30 minutes improves flavor but is optional.
Q: Can I use frozen broccoli?
A: Yes — thaw and pat dry or briefly blanch and ice bath to keep texture. Avoid excess water.
Q: Is this safe for picnics?
A: Yes, if you keep it chilled and return leftovers to the cooler promptly. Do not leave the salad at room temperature for more than two hours (one hour if it’s above 90°F/32°C).
Q: Can I make it vegetarian?
A: Omit bacon and chicken; add chickpeas or extra almonds for protein, and consider smoked paprika to mimic smoky notes.
Q: Why did my salad get watery?
A: Likely due to under-drained pasta or thawed frozen ingredients. Rinse pasta well, drain thoroughly, and pat vegetables dry.
Conclusion
If you want more similar recipe ideas and variations to compare, check this version from Belly Full’s Chicken Broccoli Pasta Salad for extra tips. For another take that emphasizes different mix-ins and textures, see Little Nomads’ Broccoli and Chicken Pasta Salad. If you like the idea of a Caesar-flavored twist, this Broccoli Chicken Caesar Pasta Salad offers a tasty alternative.
Chicken Broccoli Pasta Salad
Ingredients
Method
- Bring a large pot of salted water to a boil. Add rotini and cook according to package instructions until al dente. Drain.
- Rinse the pasta under cold water to stop the cooking. Drain well and drizzle with a teaspoon of neutral oil to keep the noodles from sticking.
- In a large bowl, whisk together mayonnaise, sour cream, honey, Dijon mustard, salt, Italian seasoning, and black pepper until smooth.
- Add the cooled pasta to the dressing. Fold in diced rotisserie chicken, broccoli florets, chopped bacon, cheddar cubes, raisins, chopped celery, sliced toasted almonds, and green onions.
- Toss gently until everything is evenly coated. Taste and adjust salt or honey if needed.
- Chill for at least 20–30 minutes before serving so the flavors meld.
