High Protein Rotisserie Chicken Broccoli Pasta

My neighbor texted me at four o'clock asking what to make for dinner, and I told her this. Twenty minutes later she sent a photo of her kids finishing second helpings. The beauty of this pasta is that it doesn't ask much of you, just a rotisserie chicken from the grocery store, a bag of broccoli, and a few pantry staples. The sauce comes together in the same pot you boiled the noodles in, so there's barely any cleanup. It tastes rich and creamy but packs in enough protein to keep everyone satisfied past bedtime. Some nights, simple is exactly what wins.

I started making this on weeknights when I was too tired to think but still wanted something that felt homemade. The first time, I stirred the yogurt in over high heat and it curdled into sad little lumps. Now I know to drop the flame to medium-low and whisk gently, letting the cottage cheese melt into the sauce until it turns glossy. The lemon zest was an afterthought once, added because I had half a lemon drying out in the cridge drawer. It brightened the whole dish so much that now I never skip it. Small mistakes taught me everything this recipe needed to be.

Ingredients

• Whole-wheat penne or fusilli pasta: The nutty flavor holds up to the tangy yogurt sauce, and the extra fiber keeps you full longer than white pasta ever could.
• Broccoli florets: Fresh or frozen both work, just toss them in during the last two minutes of boiling so they stay bright green and tender-crisp.
• Shredded rotisserie chicken: Use a mix of white and dark meat for the best flavor and moisture, and don't worry about shredding it perfectly.
• Low-fat Greek yogurt: This is the creamy base of your sauce, tangy and thick enough to cling to every piece of pasta without feeling heavy.
• Low-fat cottage cheese: It melts into the yogurt and adds a subtle richness plus a protein boost you won't even taste.
• Grated Parmesan cheese: Freshly grated melts faster and tastes sharper than the pre-shredded kind, making a real difference in the sauce.
• Olive oil: Just enough to bloom the garlic and keep everything from sticking to the pot.
• Garlic, minced: Two cloves is plenty, sautéed just until fragrant so it doesn't turn bitter.
• Fresh lemon juice and zest: The juice adds brightness, the zest adds perfume, together they wake up the whole dish.
• Red pepper flakes: Optional but worth it if you like a gentle warmth threading through the creamy sauce.
• Salt and black pepper: Taste before serving and adjust, the rotisserie chicken and Parmesan already bring some saltiness.
• Fresh parsley: Chopped and stirred in at the end for a pop of color and a hint of freshness.

Instructions

Boil the pasta and broccoli together:

Bring a large pot of salted water to a rolling boil, add the pasta, and set a timer for seven minutes. At the five-minute mark, toss in the broccoli florets so everything finishes at the same time, then drain and reserve half a cup of that starchy pasta water.

Sauté the garlic:

Return the empty pot to medium heat, pour in the olive oil, and add the minced garlic and red pepper flakes. Stir constantly for about thirty seconds until the garlic smells toasty but hasn't browned.

Build the creamy sauce:

Lower the heat to medium-low and stir in the Greek yogurt, cottage cheese, lemon juice, and lemon zest. Slowly whisk in the reserved pasta water, a few tablespoons at a time, until the sauce turns smooth and pourable.

Toss everything together:

Add the shredded chicken, drained pasta, and broccoli to the pot and gently fold until every piece is coated in sauce. If it looks too thick, splash in a bit more pasta water and stir until it loosens up.

Finish and season:

Stir in the grated Parmesan and chopped parsley, then taste and add salt and black pepper as needed. Divide among bowls, sprinkle with extra Parmesan if you like, and serve right away while it's hot and creamy.

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The first time I brought this to a potluck, someone asked if I'd used cream and seemed shocked when I said Greek yogurt. That's when I realized how satisfying it is to make something indulgent tasting without the guilt or the grocery bill. Now it's my go-to when I want to feed people well without spending hours in the kitchen. Everyone leaves happy, and I'm not left with a sink full of pans.

Storing and Reheating Leftovers

This pasta keeps in an airtight container in the fridge for up to three days, though the sauce will thicken as it cools. When you reheat it, add a splash of water or broth to the pan and warm it gently over medium-low heat, stirring often so the yogurt doesn't separate. I've also microwaved individual portions with a damp paper towel over the bowl, which works surprisingly well. The flavors actually deepen overnight, so leftovers sometimes taste even better than the first round.

Swaps and Substitutions

If you don't have broccoli, cauliflower florets or frozen peas work just as well and cook in the same amount of time. You can swap the rotisserie chicken for leftover turkey, grilled shrimp, or even canned tuna if that's what you have on hand. Regular pasta works fine if whole-wheat isn't your thing, and full-fat Greek yogurt makes the sauce even richer if you're not counting calories. I've also used feta instead of Parmesan when I wanted a tangier, saltier bite, and it was delicious.

Making It Your Own

This recipe is forgiving and loves improvisation. I've stirred in sun-dried tomatoes, swapped parsley for basil, and added a handful of baby spinach at the end just to use up what was wilting in the crisper. One night I tossed in a spoonful of Dijon mustard because I wanted more tang, and it worked. The base is solid enough that you can play around and still end up with something creamy, satisfying, and quick.

• Try stirring in a handful of arugula or spinach right before serving for extra greens.
• Top with toasted pine nuts or hemp seeds for a little crunch and even more protein.
• Add a pinch of smoked paprika to the garlic for a subtle smoky depth.

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Some recipes earn a spot in your weekly rotation not because they're fancy, but because they're reliable and kind to your schedule. This pasta does exactly that, delivering comfort and nutrition without asking for much in return.

Recipe FAQ

→ Can I use fresh chicken instead of rotisserie?

Absolutely. You can substitute 2 cups of cooked, shredded chicken breasts or thighs. Season the cooked chicken with salt and pepper before adding it to the pasta in step 4 to ensure it's well-flavored.

→ Is this pasta freezer-friendly?

The pasta itself freezes well for up to 2 months. However, the yogurt-based sauce may separate slightly upon reheating. For best results, thaw overnight in the refrigerator and reheat gently with a splash of water or broth, stirring until smooth again.

→ Can I make this dairy-free?

Yes. Replace the Greek yogurt and cottage cheese with an equal amount of full-fat coconut cream or cashew cream. Use nutritional yeast or vegan Parmesan substitute in place of the Parmesan cheese. The sauce will be slightly different but still creamy and delicious.

→ What vegetables work best as substitutions?

While broccoli adds perfect texture and nutrition, you can easily swap in cauliflower florets, green peas, asparagus pieces, or chopped spinach. Each vegetable should be added during the last 2-3 minutes of pasta boiling time so they cook until just tender.

→ How can I increase the protein content even more?

Stir in a scoop of unflavored protein powder or collagen peptides when making the sauce. You can also top each serving with toasted hemp seeds, pumpkin seeds, or a dollop of extra Greek yogurt. Adding white beans or chickpeas would also boost protein and fiber.

→ Is regular pasta interchangeable with whole-wheat?

Yes, you can use regular white pasta, semolina, or gluten-free pasta blends. Just note that whole-wheat provides 6-8 more grams of fiber per serving and a nutty flavor that complements the creamy sauce. Adjust cooking time based on package directions.