Chicken Broccoli Pasta Salad a delicious and hearty pasta salad made with tender chicken, fresh broccoli, and a creamy dressing – perfect for a quick lunch or a light dinner. This dish combines protein-packed chicken, crunchy broccoli, and al dente pasta, all tossed in a creamy and tangy dressing that enhances every bite.
Why I Love This Recipe
I love how easy and satisfying this pasta salad is. It’s perfect for meal prep, potlucks, or a refreshing summer dish. The combination of textures and flavors—tender chicken, crisp broccoli, and a creamy, slightly tangy dressing—makes every bite enjoyable. Plus, it’s customizable, so I can switch up the ingredients based on what I have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken breast, diced
3 cups broccoli florets, steamed
1/2 red onion, diced
2 cups cooked pasta (such as rotini or penne)
1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Salt and pepper to taste
1 tablespoon fresh parsley, chopped
Directions
In a large bowl, I combine the cooked chicken, steamed broccoli, cooked pasta, red onion, and shredded cheddar cheese.
In a separate small bowl, I whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
I pour the dressing over the pasta salad mixture and toss everything together until well coated.
For the best flavor, I let the salad chill in the refrigerator for at least 30 minutes before serving.
I garnish with fresh parsley and serve it cold.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 5 minutes (for pasta and chicken)
Total Time: 20 minutes
Calories: 320 kcal per serving
Variations
Make it healthier: I swap mayonnaise for more Greek yogurt for a lighter version.
Add crunch: I toss in some toasted almonds or sunflower seeds for extra texture.
Spicy kick: I add a pinch of red pepper flakes or a dash of hot sauce to the dressing.
More veggies: I mix in bell peppers, cherry tomatoes, or shredded carrots for added color and nutrients.
Different cheese: I replace cheddar with feta or Parmesan for a unique twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s a cold pasta salad, there’s no need to reheat it. If the dressing thickens after chilling, I add a small splash of apple cider vinegar or Greek yogurt and toss it again before serving.
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FAQs
How do I keep the pasta from getting soggy?
I cook the pasta al dente and rinse it with cold water to stop the cooking process and prevent it from becoming mushy.
Can I use a different type of pasta?
Yes, I use any short pasta like bowtie, fusilli, or even whole wheat pasta for a healthier option.
Can I make this pasta salad ahead of time?
Yes! I make it a day in advance and store it in the fridge. It actually tastes better after sitting for a few hours as the flavors meld together.
What protein can I use instead of chicken?
I substitute cooked shrimp, canned tuna, or even chickpeas for a vegetarian option.
Can I use frozen broccoli?
Yes, I steam or blanch frozen broccoli, then drain it well before adding it to the salad.
Conclusion
This Chicken Broccoli Pasta Salad is a quick, refreshing, and satisfying dish that works well for any occasion. It’s easy to prepare, full of flavor, and can be customized to suit different preferences. Whether I’m making it for a busy weekday lunch or a summer gathering, it’s always a hit.
📖 Recipe:
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Chicken Broccoli Pasta Salad
- Total Time: 20 minutes
- Yield: 4 servings
Description
This Chicken Broccoli Pasta Salad is a delicious and hearty dish featuring tender chicken, crisp broccoli, and creamy dressing. Perfect for a quick lunch, meal prep, or a light dinner, this pasta salad is packed with protein and flavor. The combination of textures—al dente pasta, crunchy broccoli, and creamy, tangy dressing—makes it a refreshing and satisfying meal.
Ingredients
2 cups cooked chicken breast, diced
3 cups broccoli florets, steamed
2 cups cooked pasta (such as rotini or penne)
1/2 red onion, diced
1/2 cup shredded cheddar cheese
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Salt and pepper to taste
1 tablespoon fresh parsley, chopped
Instructions
- In a large bowl, combine the cooked chicken, steamed broccoli, cooked pasta, red onion, and shredded cheddar cheese.
- In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Pour the dressing over the pasta salad mixture and toss until well coated.
- Chill in the refrigerator for at least 30 minutes for the best flavor.
- Garnish with fresh parsley and serve cold.
Notes
Make it Healthier: Swap mayonnaise for extra Greek yogurt for a lighter version.
Add Crunch: Toss in toasted almonds or sunflower seeds.
Spicy Kick: Add red pepper flakes or a dash of hot sauce.
More Veggies: Mix in bell peppers, cherry tomatoes, or shredded carrots.
Different Cheese: Try feta or Parmesan for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Main Course
- Method: Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal per serving
