Alfredo Chicken Broccoli Pasta Salad

This time of year calls for all of the pasta salad recipes and this Alfredo Chicken Broccoli Pasta Salad may be a new favorite! It’s so simple to make while packing in protein, flavor and comfort too.

This Alfredo chicken broccoli pasta salad is the kind of recipe that makes meal prep feel easy and actually exciting to eat throughout the week. It has all the comfort of a creamy Alfredo pasta dish, but served cold as a fresh and flavorful pasta salad packed with tender chicken, crisp broccoli, and perfectly cooked pasta tossed in a rich and creamy dressing. It’s balanced, filling, and comes together with simple ingredients, making it perfect for busy weekdays, quick lunches, or an easy dinner option during warmer months.

One of my favorite things about this recipe is how versatile it is. You can prep it ahead for lunches, bring it to a summer gathering, or keep it stocked in the fridge for those grab-and-go moments when life gets hectic. The creamy Alfredo flavor pairs perfectly with the savory chicken and fresh broccoli, creating a pasta salad that feels both comforting and refreshing at the same time. It’s one of those recipes that tastes even better after sitting in the fridge for a bit, letting all the flavors come together beautifully.

What you need for Alfredo Chicken Broccoli Pasta Salad:

Pasta Salad Ingredients:

• 16 Oz. Short Pasta (penne, fusilli, cavatappi, etc.)
• 4 Cups Broccoli Florets, cut into ½ – ¾ inch pieces (approximately 1 lb. broccoli)
• 1 lb. Cooked Rotisserie Chicken, shredded (approximately 3 cups)
• 1 Cup Packed Fresh Basil, chopped
• 1 Cup Shaved Parmesan

Cottage Cheese Alfredo Dressing Ingredients:

• 1 ½ Cup Cottage Cheese
• 1 Cup Milk
• ¾ Cup Grated Parmesan Cheese
• ¼ Cup Olive Oil
• 1 Teaspoon Salt
• 1 Teaspoon Garlic Powder
• ½ Teaspoon Black Pepper

How to make this pasta salad:

1. Fill a large pot with water, season your water with salt if desired, and bring it to a boil over high heat. Add the pasta and cook according to the package instructions. Use a large pasta scoop with drain holes to gently remove the cooked pasta into a large bowl without dumping the pasta water. Try to shake off as much pasta water as you can before placing the pasta in the large bowl.
2. Prepare a large bowl with ice water (it should be ice cold water) and set aside.
3. Add the broccoli florets to the pot of boiling water to soften slightly. After two minutes of cooking, check one of the pieces by piercing the stem with a fork. It should go in with just a little resistance. If it is too crunchy, let it cook for one additional minute. You want the broccoli to be soft enough to chew but still hold its shape and have a little bite or crunch to it. Once ready, remove the broccoli and add to the bowl of ice water to immediately stop the cooking process. Set aside.
4. In a blender, add all of the alfredo sauce ingredients and blend until smooth. Set aside.
5. Strain the broccoli from the bowl of ice water. Add the broccoli, basil, shaved parmesan, chicken, and blended sauce to the large bowl with the cooked pasta and mix to evenly combine.
6. Enjoy!

How to store your leftovers:

It’s best to store any leftover pasta salad in a sealed container in the fridge. I like using these for easy fridge storage, even better it can all be prepped ahead in these too!

If you want to switch it up, try doing this instead:

• Use your favorite short pasta!
• Try it with chicken breast instead

FAQs:

If you like this recipe, you may also enjoy these on One balanced life:

• Southwestern Pasta Salad
• Street Corn Inspired Pasta Salad
• Italian Grinder Pasta Salad
• Caprese Orzo Salad

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