High Protein Rotisserie Chicken Broccoli Pasta (Printable Version)

Whole-wheat pasta with rotisserie chicken and broccoli in a tangy Greek yogurt-Parmesan sauce. Ready in 22 minutes.

# What You’ll 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, mixed white and dark meat

→ Sauce

04 - ½ cup low-fat Greek yogurt
05 - ¼ cup low-fat cottage cheese
06 - ¼ cup grated Parmesan cheese, plus extra for garnish
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 fresh chopped parsley
14 - Extra grated Parmesan, optional

# Step-by-Step Guide:

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 together at 7 minutes. 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 - Reduce 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 and creamy consistency.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly. If the sauce is too thick, add additional pasta water in small increments.
05 - Stir in grated Parmesan and chopped parsley. Season with salt and black pepper to taste.
06 - Divide pasta among serving bowls, sprinkle with extra Parmesan and parsley, and serve immediately.

# Additional Tips::

01 -
  • The sauce feels indulgently creamy but the Greek yogurt means youre actually getting protein instead of just fat—its like a kitchen magic trick I discovered by accident.
  • On nights when cooking feels impossible, you can have this on the table in just over 20 minutes, and the leftovers might taste even better for lunch tomorrow.
02 -
  • The first time I made this, I skipped reserving the pasta water and ended up with a clumpy, separated sauce—that starchy liquid is absolutely crucial for creating silky smoothness.
  • Dont be tempted to use nonfat Greek yogurt as it can curdle when heated, the small amount of fat in low-fat yogurt provides necessary stability for the sauce.
03 -
  • If youre meal prepping, slightly undercook both the pasta and broccoli since theyll continue absorbing moisture in the fridge and finish cooking when reheated.
  • For an extra flavor dimension that will make guests wonder what your secret is, add a teaspoon of Dijon mustard to the yogurt sauce—it enhances the savory notes without being detectable as mustard.
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