High Protein Rotisserie Chicken Broccoli Pasta (Printable)

Whole-wheat penne with rotisserie chicken and broccoli in a creamy Greek yogurt sauce infused with garlic and lemon.

# 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 - 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 cheese, optional

# Method:

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 thoroughly, reserving 1/2 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 achieves a smooth, creamy consistency.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly with sauce. If sauce is too thick, add additional pasta water as needed.
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. Serve immediately.

# Expert Pointers:

01 -
  • It sneaks in serious protein and fiber without feeling like diet food, just real comfort in a bowl.
  • The whole thing comes together in one pot, so cleanup is as quick as dinner itself.
  • That tangy lemon-Parmesan sauce clings to every twist of pasta and makes even broccoli taste indulgent.
02 -
  • Don't skip saving that pasta water, it's the magic that turns yogurt into a velvety sauce instead of a clumpy mess.
  • Add the broccoli at minute five, not earlier, or you'll end up with gray, overcooked florets that fall apart.
  • Stir the yogurt in off high heat or it can split and turn grainy, medium-low is your friend here.
03 -
  • Use a mix of white and dark rotisserie chicken meat for the juiciest, most flavorful bites.
  • Grate your own Parmesan instead of using the pre-grated kind, it melts smoother and tastes sharper.
  • Taste the sauce before you add salt, the chicken and cheese are already salty, and it's easy to overdo it.
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