Creamy Lemondijon Chicken Broccoli Pasta Salad

Q: Can I use rotisserie chicken or make this salad vegetarian?

Yes—rotisserie chicken is a perfect shortcut and adds great flavour; just shred or chop and add it cold or slightly warm. To make it vegetarian, swap the chicken for a drained can of chickpeas, roasted tofu, or extra cheese and nuts for protein—these swaps will also change the nutrition profile, so expect more fibre with chickpeas and different fat levels with tofu or cheese.

Q: What’s the best technique to keep the pasta and broccoli crisp-tender?

Boil the pasta 1–2 minutes less than the package recommends and immediately rinse with cold water to stop cooking; this prevents it going mushy once chilled. Blanch broccoli in boiling salted water for 1–2 minutes then plunge into an ice bath—this keeps it bright green and pleasantly firm. If the salad feels tight after chilling, loosen with a tablespoon or two of reserved pasta water or extra dressing.

Creamy LemonDijon Chicken Broccoli Pasta Salad My GoTo

By Fia MartinezSeptember 16, 2025

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4.50 (2 Ratings)

Table of Contents

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Quick Hook

Chicken Broccoli Pasta Salad is my go-to summer dish. It’s tangy, savory, and lightly sweet. Bright lemon and Dijon wake it up.

Remember picnic salads from childhood? I make this as a Creamy Lemon Dijon Chicken Pasta Salad . It always disappears fast.

Brief Overview

This dish has American picnic roots. It’s a potluck classic with a fresher twist.

Difficulty is easy. Active prep runs about 40 minutes.

Cook time for pasta is 12– 15 minutes. Chicken takes 8– 25 minutes depending on method.

Yields six hearty mains. Serve cold, or as a side for eight to ten.

I often use Rotini Chicken Broccoli Pasta Salad . Short pasta holds dressing best. Long Pasta works too if you prefer.

Main Benefits

Top health win is protein from chicken. Broccoli adds fiber and bright vitamins.

This is a perfect make-ahead meal. A true make-ahead Chicken Broccoli Pasta Salad star.

What makes it special is the dressing. Greek yogurt plus mayo creates a creamy tang. I nicknamed it my Greek Yogurt and Mayo Pasta Salad Dressing .

Why I Love It

Once, I overcooked the broccoli. Lesson learned: blanch and shock in ice. The color and crunch saved the day.

Another time the dressing split. I found whisking olive oil slowly fixes that. Honest mistakes taught better timing.

Fun fact: people eat more pasta salads at summer barbecues. My crowd proof? It gets second helpings every time.

Transition

Creamy Lemondijon Chicken Broccoli Pasta Salad presentation

Ready for ingredients next. Grab pasta, broccoli, chicken, and lemon. Let’s move to the ingredient list.

Ingredients & Equipment

Main Ingredients
For the salad base use 12 oz (340 g) short pasta. Use rotini, penne, or farfalle. Broccoli: 3 cups (about 300 g) bite sized florets.

Cooked chicken: 10 12 oz (300 350 g) shredded. Cherry tomatoes 1 cup (150 g) and 1/4 cup (about 40 g) thinly sliced red onion.

Parsley 1/4 cup (15 g) and cheese 1/2 cup (50 g) grated.

Dressing ingredients are simple. Mayo 1/2 cup (120 ml) and Greek yogurt 1/2 cup (120 g) . Olive oil 2 tbsp (30 ml) .

Lemon juice 2 tbsp (30 ml) and lemon zest 1 tsp . Dijon 1 tbsp (15 g) , honey 1 tbsp (15 g) , garlic 1 clove (about 4 g) .

Salt 1/2 tsp and pepper 1/4 1/2 tsp .

Quality notes for key items. Buy pasta from a reputable brand. It cooks evenly. Choose broccoli with firm stalks and deep green crowns.

Pick chicken that’s moist, not dry. Use fresh lemons. They make the dressing pop.

Seasoning Notes
Essential spice combos: salt, pepper, garlic, and Dijon. Those four carry the dish. Add 1/4 tsp red pepper flakes for heat.

Flavor enhancers: lemon zest, a splash of reserved pasta water, and extra Parmesan. Aromatics: minced garlic and fresh parsley.

Quick swaps: mayo to extra Greek yogurt for a lighter version. No chicken? Add a drained can of chickpeas. No short pasta? Use whole wheat rotini or long pasta broken into pieces.

I often use rotisserie chicken. Saves time and tastes great.

Equipment Needed
Essential tools only. Large pot for boiling pasta. Colander. Large mixing bowl. Skillet or baking sheet for chicken. Small bowl or jar for dressing. Tongs or slotted spoon.

Common household alternatives. No salad spinner? Shake florets in a towel. No instant read thermometer? Slice chicken to check juices. No whisk? Use a jar with a lid.

Opening note: I always call this my picnic ready Chicken Broccoli Pasta Salad . Honestly, it's my weeknight hero. make-ahead Chicken Broccoli Pasta Salad saves me weekday chaos.

Try the creamy lemon Dijon version and thank me later.

Cooking Method Prep Steps

First, set up your mise en place. Chop broccoli, halve tomatoes, shred chicken. Measure mayo, yogurt, lemon, and Dijon. Lay out a pot, colander, and a bowl.

Time saving tip: use rotisserie chicken. It cuts cook time fast. Cook pasta while chicken rests. Keep a jar for dressing. Shake and go.

Safety reminder: cook chicken to 165° F ( 74° C) . Refrigerate leftovers within 2 hours . Chill below 40° F ( 4° C) .

Fun fact: pasta salads are a top potluck pick. Seriously, they travel well.

step-by-step Process

Bring a large pot of salted water to boil. Add 12 oz pasta. Cook 12– 15 minutes for al dente. Drain. Rinse with cold water to stop cooking.
Blanch 3 cups broccoli for 1– 2 minutes . Transfer to ice bath. Drain. Broccoli should be bright green.
Cook or shred 10 12 oz chicken. Roast or pan-sear until 165° F ( 74° C) . Rest, then shred. Juices should run clear.
Whisk dressing: 1/2 cup mayo, 1/2 cup Greek yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp Dijon, 1 tbsp honey, garlic, salt, pepper. Taste and tweak.
Toss pasta, broccoli, chicken, tomatoes, onion, parsley, and 1/2 cup cheese. Add most dressing. Use reserved pasta water if needed. Salad should coat, not swim.
Chill 30– 60 minutes for best flavor. Serve cold or cool room temp. Reserve extra dressing for serving.

Visual cues: pasta should be slightly firm. Broccoli must be crisp tender. Dressing should be smooth and bright.

Pro Tips

Technique: shock broccoli in ice to keep vibrant color.
Shortcut: use rotini for a classic Rotini Chicken Broccoli Pasta Salad. Short pasta holds dressing better than long pasta.
Don’t overcook pasta. It turns mushy when chilled.

Common mistakes: adding too much dressing. Avoid soggy salad. Don’t skip the ice bath. It saves texture.

make-ahead options: make dressing and cook chicken 1 day ahead. Toss everything and chill 30– 60 minutes before serving. This makes a perfect Picnic ready Chicken Pasta Salad.

Honestly, this Creamy Lemon Dijon Chicken & Broccoli Pasta Salad is my go-to. It travels well. It keeps well. It makes weeknights feel like a win.

Recipe Notes

Oh my gosh, this Chicken Broccoli Pasta Salad is my go-to for warm weather plans. I once took a big bowl to a picnic.

It vanished in twenty minutes. True story. My grandma used to say, salads need soul. She was right.

Serving Suggestions

Plate it in a shallow bowl. Scatter extra parsley on top. Add a few Parmesan shavings for shine. For visual pop, tuck halved cherry tomatoes around the edge.

Pair with a crisp green salad. A crusty baguette works wonders. For drinks, try chilled Sauvignon Blanc. Or iced tea with lemon.

This also makes a perfect Picnic ready Chicken Pasta Salad . If you want a twist, serve over a bed of baby spinach.

Long pasta works too, but short spirals like rotini are ideal. Think Rotini Chicken Broccoli Pasta Salad .

Storage Tips

Store in an airtight container. Keep refrigerated at or below 40° F ( 4° C) . Eat within 3 4 days . This is a true make-ahead winner.

I often make it the night before. Flavors deepen overnight honestly, better the next day.

Freezing is not recommended. The dressing can separate. Pasta gets mushy. If you must, freeze the chicken only. Thaw in fridge overnight.

To reheat, warm only the chicken. Gently heat in a skillet until 165° F ( 74° C) . Toss with chilled salad just before serving. Or enjoy cold straight from fridge.

Variations

Swap mayo for extra Greek yogurt. This lighter option still feels creamy. For a vegetarian lift, add chickpeas. They bring texture and protein.

Seasonal swaps: use roasted butternut in fall. Or switch broccoli for blanched asparagus in spring.

I love a tangier spin. Try my Creamy Lemon Dijon Chicken Pasta Salad idea. Add more lemon and Dijon. It wakes everything up.

Nutrition Basics

Per serving, expect about 530 calories. Protein sits near 25 grams. Fiber around 4 5 grams. Using Greek yogurt lowers fat and cuts calories.

Broccoli adds vitamin C and fiber. Chicken supplies lean protein.

Small wins matter. This salad keeps you full. It’s bright, tangy, and practical.

Conclusion Make it ahead. Bring it anywhere. You’ll get compliments. Seriously, try it once. You’ll be hooked.

Broccoli Pasta Salad Creamy LemonDijon Chicken Broccoli Pasta PicnicReady

Frequently Asked Questions

How can I make Chicken Broccoli Pasta Salad ahead of time without it getting soggy?

Cook the pasta slightly under al dente and blanch the broccoli for just 1 2 minutes, then shock it in ice water to lock in color and crunch. Toss most of the dressing with the salad but reserve a little to refresh the texture when serving, or keep the dressing separate until just before you eat.

Store chilled in an airtight container for up to 3 4 days and give it a quick stir with a splash of lemon or reserved dressing before serving.

Can I use rotisserie chicken or make this salad vegetarian?

Yes rotisserie chicken is a perfect shortcut and adds great flavour; just shred or chop and add it cold or slightly warm. To make it vegetarian, swap the chicken for a drained can of chickpeas, roasted tofu, or extra cheese and nuts for protein these swaps will also change the nutrition profile, so expect more fibre with chickpeas and different fat levels with tofu or cheese.

What’s the best technique to keep the pasta and broccoli crisp tender?

Boil the pasta 1 2 minutes less than the package recommends and immediately rinse with cold water to stop cooking; this prevents it going mushy once chilled. Blanch broccoli in boiling salted water for 1 2 minutes then plunge into an ice bath this keeps it bright green and pleasantly firm.

If the salad feels tight after chilling, loosen with a tablespoon or two of reserved pasta water or extra dressing.

How should I store and reheat leftovers of Creamy Lemon Dijon Chicken & Broccoli Pasta Salad?

Store leftovers in an airtight container in the fridge for up to 3 4 days; the mayo and-yogurt dressing will thicken a bit, so stir in a splash of lemon juice, olive oil or reserved dressing before serving.

I don’t recommend freezing the assembled salad because the dressing can separate if you must, freeze cooked chicken or pasta separately and assemble fresh. For a warm serving, briefly microwave single portions (15 30 seconds) and then add a little extra dressing to restore creaminess.

Is Chicken Broccoli Pasta Salad healthy and how can I make it lighter?

This salad is a balanced meal with protein from the chicken and carbs from the pasta, roughly ~530 kcal per serving as written, but you can easily lighten it by swapping some or all mayo for Greek yogurt, using whole grain or legume pasta, and cutting back on the cheese.

Watch sodium in store-bought ingredients and use fresh lemon, herbs and extra veg to boost fibre and micronutrients without many extra calories.

Creamy Lemondijon Chicken Broccoli Pasta Salad

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Preparation time:20 Mins

Cooking time:25 Mins

Servings:6 servings

Instructions:

Cook the pasta: bring a large pot of salted water to a boil, add pasta and cook 1 2 minutes less than package directions for al dente; reserve 1/2 cup (120 ml) pasta water, drain, rinse with cold water and set aside to cool.
Blanch the broccoli: bring a pot of salted water to a boil (or use pasta water), add broccoli florets and cook 1 2 minutes until bright green and crisp tender; transfer immediately to an ice bath or run under cold water, then drain and set aside.
Prepare the chicken: roast or pan-sear seasoned chicken breasts or thighs until internal temperature reaches 165°F (74°C), then rest and slice or shred. Alternatively, use shredded rotisserie or leftover cooked chicken. Break into bite sized pieces.
Make the dressing: in a small bowl or jar, whisk together mayonnaise, Greek yogurt, olive oil, lemon juice, lemon zest, Dijon mustard, honey (or maple), minced garlic, salt, and pepper; taste and adjust for brightness, sweetness, and seasoning.
Assemble the salad: in a large bowl combine cooled pasta, blanched broccoli, chicken, cherry tomatoes (if using), red onion, parsley, and grated cheese. Pour most of the dressing over the salad and toss to coat; add reserved pasta water 1 2 tbsp at a time if needed to loosen the dressing.
Chill and serve: refrigerate at least 30 minutes to let flavors meld (optional). Serve cold or at cool room temperature, reserving a little dressing for serving. Garnish with extra Parmesan and red pepper flakes if desired.