I have a delightful Chicken Broccoli Pasta recipe that excites my palate every time I prepare it. I combine bite-size chicken with crisp broccoli florets, diced celery, and a touch of raisins in a creamy blend of mayonnaise, sour cream, apple cider vinegar, and Dijon mustard. Its refreshing flavor keeps me returning for more.

Jump to Recipe

I recently came across this awesome Chicken Broccoli Pasta Salad that totally blew my mind. I mixed together 2 cups of uncooked short pasta with tender bits of chicken from 2 boneless skinless chicken breasts and fresh 4 cups of broccoli florets, making for a fun twist on classic pasta salad broccoli recipes.

I then tossed in 1 cup diced celery and a surprising pop of sweetness from 1/2 cup raisins. The creamy dressing I whipped up combines 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1/2 teaspoon garlic powder, with salt and pepper to taste.

I even added a bit of grated Parmesan cheese for extra flavor if you like. This dish is a cool update on chicken broccoli pasta and is just the right balance of creamy and crunchy.

Its interesting mix of textures and flavors really caught my attention the moment I made it.

Why I Like this Recipe

I like this recipe because it has just the right mix of creamy and crunchy textures that keep every bite interesting. I really enjoy how the tangy dressing blends with the spicy chicken and fresh veggies, making it a fun mix of flavors that isn’t too heavy. I also like that it’s super versatile and easy to make even if i’m not feeling that creative in the kitchen, which makes it perfect for busy days. Finally, the unexpected touch of raisins gives it a sweet twist that somehow works really well with the other ingredients.

Ingredients

Print Recipe (No Advertisments)

Chicken breasts: They bring protein to the dish, helping build muscle while addin a tasty meat flavor.
Broccoli florets: Rich in vitamins and fiber, they offer a nice crunchy, fresh feel to every bite.
Pasta: Provides the carbs we need for energy and forms a hearty base that holds all the flavors together.
Celery: Offers a crisp texture and fiber, giving a light, refreshing crunch to the salad.
Raisins: Lend a hint of natural sweetness and add a chewy contrast to the savory ingredients.

Ingredient Quantities

2 cups uncooked short pasta (penne or rotini work great)

2 boneless skinless chicken breasts, cut into bite-size pieces

4 cups broccoli florets (about 1 large head of broccoli)

1 cup diced celery

1/2 cup raisins

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1/2 teaspoon garlic powder

Salt and pepper to taste

Optional: 1/4 cup grated Parmesan cheese for extra flavor

How to Make this

Print Recipe (No Advertisments)

1. Boil 2 cups of water in a large pot and add a little salt before throwing in the pasta. Cook it until it is al dente, then drain and set aside to cool.

2. Season the chicken pieces with salt and pepper. Heat a splash of oil in a large skillet over medium heat and add the chicken, cooking them until they are browned on all sides and cooked through.

3. While the chicken is cooking, bring a small pot of salted water to a boil and add the broccoli florets. Let them cook for about 2 to 3 minutes until they are crisp-tender, then drain and run cold water over them to stop the cooking process.

4. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1/2 teaspoon garlic powder.

5. Add salt and pepper to the creamy dressing mix to your liking. If you decide to use Parmesan cheese, stir in the optional 1/4 cup grated Parmesan now.

6. In a large bowl, combine the cooked pasta, chicken, broccoli, 1 cup diced celery, and 1/2 cup raisins.

7. Pour the creamy dressing over the mixture and gently toss everything until it is all nicely coated.

8. Taste the salad and adjust the seasonings if needed. If you feel like it needs more tang, feel free to add a little extra vinegar or salt.

9. Cover the bowl and refrigerate the salad for at least one hour so that all the flavors meld together.

10. After chilling, give the salad a final toss and then serve it up. Enjoy your Chicken Broccoli Pasta Salad!

Equipment Needed

1. A large pot for boiling water and cooking the pasta
2. A colander or strainer to drain the pasta and broccoli
3. A small/medium pot for blanching the broccoli
4. A large skillet for browning and cooking the chicken
5. A medium bowl for whisking together the creamy dressing
6. A whisk to properly mix the dressing ingredients
7. A large mixing bowl to combine the pasta, chicken, broccoli, celery, and raisins
8. Measuring cups and spoons for accurate ingredient measurements
9. A knife and cutting board for cutting the chicken and dicing the celery
10. A refrigerator to chill the salad so the flavors meld together

FAQ

What pasta should I use? You can use penne or rotini since they hold the dressing real good but feel free to try others if youd like.

Do I need to cook the chicken before mixing it in? Yeah, you should cook the chicken pieces in a skillet until theyre fully cooked and no longer pink inside.

Should the broccoli be steamed or raw? I like to steam the broccoli just a little so it keeps a bit of crunch while still being tender.

Can I swap sour cream for something else? You can use Greek yogurt if you want a tangy twist, but remember it might change the flavor a bit.

How long will this salad last in the fridge? It should stay good for 3 to 4 days if you cover it well, though its best eaten fresh.

Is this salad served cold or warm? This salad is meant to be served cold, so give it some time to chill in the fridge before serving.

Chicken Broccoli Pasta Salad Recipe Substitutions and Variations

For the mayonnaise, you could use plain Greek yogurt instead which gives the salad a healthier twist
If you dont have sour cream, try using extra Greek yogurt to keep it smooth and creamy
Instead of chicken, turkey breast works great or even tofu if you’re leaning plant-based
If broccoli is scarce, cauliflower florets make a good substitute for that crunch
And if raisins aren’t your thing, dried cranberries can bring a nice sweet burst of flavor

Pro Tips

1) Don’t overcook the pasta – make sure its al dente so it still has a bit of bite; using a timer helps avoid mushy noodles.
2) When boiling the broccoli, cook it for only a few minutes and then rinse it in cold water fast so it stays crisp instead of turning soggy.
3) Taste your creamy dressing as you mix it in, and don’t be afraid to add a little extra salt, pepper, or vinegar if it seems bland – a dash more Parmesan can also up the flavor game.
4) Let your salad chill in the fridge for at least an hour so all the flavors meld together; it honestly makes a big difference in the taste.

Chicken Broccoli Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

445

kcal

Equipment: 1. A large pot for boiling water and cooking the pasta
2. A colander or strainer to drain the pasta and broccoli
3. A small/medium pot for blanching the broccoli
4. A large skillet for browning and cooking the chicken
5. A medium bowl for whisking together the creamy dressing
6. A whisk to properly mix the dressing ingredients
7. A large mixing bowl to combine the pasta, chicken, broccoli, celery, and raisins
8. Measuring cups and spoons for accurate ingredient measurements
9. A knife and cutting board for cutting the chicken and dicing the celery
10. A refrigerator to chill the salad so the flavors meld together

Ingredients

2 cups uncooked short pasta (penne or rotini work great)
2 boneless skinless chicken breasts, cut into bite-size pieces
4 cups broccoli florets (about 1 large head of broccoli)
1 cup diced celery
1/2 cup raisins
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
Salt and pepper to taste
Optional: 1/4 cup grated Parmesan cheese for extra flavor

Directions

Boil 2 cups of water in a large pot and add a little salt before throwing in the pasta. Cook it until it is al dente, then drain and set aside to cool.
Season the chicken pieces with salt and pepper. Heat a splash of oil in a large skillet over medium heat and add the chicken, cooking them until they are browned on all sides and cooked through.
While the chicken is cooking, bring a small pot of salted water to a boil and add the broccoli florets. Let them cook for about 2 to 3 minutes until they are crisp-tender, then drain and run cold water over them to stop the cooking process.
In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1/2 teaspoon garlic powder.
Add salt and pepper to the creamy dressing mix to your liking. If you decide to use Parmesan cheese, stir in the optional 1/4 cup grated Parmesan now.
In a large bowl, combine the cooked pasta, chicken, broccoli, 1 cup diced celery, and 1/2 cup raisins.
Pour the creamy dressing over the mixture and gently toss everything until it is all nicely coated.
Taste the salad and adjust the seasonings if needed. If you feel like it needs more tang, feel free to add a little extra vinegar or salt.
Cover the bowl and refrigerate the salad for at least one hour so that all the flavors meld together.
After chilling, give the salad a final toss and then serve it up. Enjoy your Chicken Broccoli Pasta Salad!

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.