High Protein Rotisserie Chicken Broccoli Pasta (Printable)

Juicy chicken and crisp broccoli in a creamy yogurt-Parmesan sauce over whole-wheat pasta. Ready in 22 minutes with 42g protein per bowl.

# 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, white and dark meat mixed

→ Sauce

04 - 1/2 cup low-fat Greek yogurt
05 - 1/4 cup low-fat cottage cheese
06 - 1/4 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 - 1/4 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

# 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 well, reserving 1/2 cup 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 constantly until the sauce becomes smooth and creamy.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly with sauce. If the sauce appears too thick, add additional pasta water as needed.
05 - Stir in grated Parmesan and chopped parsley. Season with salt and black pepper to taste, adjusting as needed.
06 - Divide pasta among serving bowls. Sprinkle with extra Parmesan and fresh parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • One pot means less scrubbing and more time to sit down with your family.
  • Greek yogurt and cottage cheese make the sauce creamy without heavy cream or butter.
  • Whole-wheat pasta and rotisserie chicken deliver serious protein and fiber in every forkful.
  • It reheats beautifully, so leftovers actually taste good the next day.
02 -
  • Always lower the heat before adding yogurt or it will curdle and turn grainy instead of silky.
  • Reserving pasta water is non-negotiable, that starchy liquid is what helps the sauce cling and stay creamy instead of breaking.
  • Taste the sauce before serving because rotisserie chickens vary in seasoning and you might need less salt than you think.
03 -
  • Use a mix of white and dark rotisserie chicken meat for the juiciest, most flavorful result.
  • Always taste the sauce before adding salt, rotisserie chicken and Parmesan are already salty and you might not need any extra.
  • If the sauce looks broken or grainy, whisk in a tablespoon of pasta water off the heat and it will come back together.
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