High Protein Rotisserie Chicken Broccoli Pasta (Printable Version)

Whole-wheat penne with rotisserie chicken, broccoli, and creamy Greek yogurt sauce

# What You Need:

→ Pasta & Vegetables

01 - 12 ounces whole-wheat penne or fusilli pasta
02 - 3 cups fresh or frozen broccoli florets

→ Protein

03 - 2 cups shredded rotisserie chicken, white and dark meat mixed

→ Sauce

04 - ½ cup low-fat Greek yogurt
05 - ¼ cup low-fat cottage cheese
06 - ¼ cup grated Parmesan cheese, plus extra for garnishing
07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon lemon zest
11 - ¼ teaspoon red pepper flakes, optional
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Add whole-wheat pasta and cook for 7 minutes. At the 5-minute mark, add broccoli florets so both finish cooking simultaneously. Drain and reserve ½ cup of pasta water.
02 - In the same pot over medium heat, warm olive oil. Add minced garlic and red pepper flakes if using. Sauté for 30 seconds until fragrant, stirring constantly.
03 - Lower heat to medium-low. Stir in Greek yogurt, cottage cheese, lemon juice, and lemon zest. Gradually add reserved pasta water a few tablespoons at a time, stirring until the sauce reaches a smooth, creamy consistency.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly. Add additional pasta water if sauce is too thick.
05 - Stir in grated Parmesan and chopped parsley. Season with salt and black pepper to taste.
06 - Divide pasta among bowls, sprinkle with extra Parmesan and parsley, and serve immediately.

# Expert Tips:

01 -
  • It delivers restaurant-level creaminess from pantry staples without a drop of heavy cream
  • The whole dish comes together in one pot, so cleanup takes less time than the meal itself
  • Every serving packs over 40 grams of protein, keeping you full and energized for hours
  • Leftovers taste even better the next day when the lemon and garlic flavors deepen overnight
02 -
  • Greek yogurt will curdle and separate if you add it over high heat, so always lower the flame before stirring it in
  • Reserving pasta water is non-negotiable because the starch in that cloudy liquid is what makes the sauce cling instead of slide off
  • If your sauce looks broken or grainy, whisk in another tablespoon of hot pasta water and it will come back together like magic
03 -
  • Shred your rotisserie chicken while it's still slightly warm so the meat pulls apart easily and stays juicy instead of drying out
  • Taste your sauce before adding salt because rotisserie chicken and Parmesan both bring plenty of seasoning on their own
  • If you want a restaurant-style glossy finish, swirl in an extra teaspoon of olive oil right before serving and the sauce will catch the light beautifully
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