High Protein Rotisserie Chicken Broccoli Pasta

The smell of garlic hitting warm olive oil always pulls my husband into the kitchen before I even call him for dinner. One weeknight last spring, I had leftover rotisserie chicken from the grocery store and a bag of broccoli that needed using, so I tossed together this creamy pasta on instinct. The Greek yogurt sauce came out so silky and bright with lemon that he asked if I'd ordered takeout. Now it's our go-to when we want something filling without spending an hour at the stove.

I first made this for my sister after her evening gym session, and she devoured two bowls while telling me about her new deadlift PR. She loved that it didn't sit like a brick in her stomach but still kept her full for hours. The next week she texted asking for the recipe, and I realized I'd been winging the measurements every time, so I finally wrote them down properly.

Ingredients

• Whole-wheat penne or fusilli pasta: The nuttier flavor and extra fiber make this heartier than regular pasta, and the shapes hold onto the creamy sauce in every bite.
• Broccoli florets: I use fresh when I have time to chop, but frozen works just as well and saves those precious weeknight minutes.
• Shredded rotisserie chicken: Mixing white and dark meat gives you more flavor and keeps the chicken moist, plus you skip the entire step of cooking and shredding it yourself.
• Low-fat Greek yogurt: This is the magic ingredient that makes the sauce tangy and thick without needing heavy cream.
• Low-fat cottage cheese: Blending it into the yogurt adds body and a subtle richness that surprised me the first time I tried it.
• Grated Parmesan cheese: Use the real stuff, not the shelf-stable kind, because it melts into the sauce and adds that salty, umami depth.
• Olive oil: Just enough to sauté the garlic and coat everything without making the dish greasy.
• Garlic: Two cloves minced fine, because raw garlic would be too sharp and burnt garlic would ruin the whole vibe.
• Fresh lemon juice and zest: The zest is where the bright, floral citrus lives, and the juice balances the richness of the cheeses.
• Red pepper flakes: Optional, but a small pinch wakes up the whole dish without making it spicy.
• Salt and black pepper: Taste as you go, because the chicken and Parmesan already bring salt to the party.
• Fresh parsley: A handful of green at the end makes it look restaurant-worthy and adds a fresh, grassy note.

Instructions

Boil the pasta and broccoli together:

Bring a large pot of salted water to a rolling boil, then add the pasta and set a timer for 7 minutes. At the 5-minute mark, toss in the broccoli florets so they cook just until tender-crisp alongside the pasta, then drain everything and save half a cup of that starchy pasta water.

Sauté the garlic base:

Wipe out the same pot, set it over medium heat, and warm the olive oil until it shimmers. Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until the garlic smells toasty but hasn't turned golden.

Build the creamy yogurt sauce:

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

Combine everything:

Add the shredded chicken, drained pasta, and broccoli to the pot, then toss everything together until every piece is coated in that creamy sauce. If it looks too thick, add another splash of pasta water and toss again.

Finish with Parmesan and parsley:

Stir in the grated Parmesan and chopped parsley, then taste and adjust the salt and black pepper. The cheese will melt into the sauce and make it cling to the pasta even better.

Serve immediately:

Divide the pasta among four bowls, sprinkle extra Parmesan and parsley on top if you like, and bring it to the table while it's still steaming.

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One rainy Tuesday, I served this to my neighbor who'd just had surgery and needed easy meals she could reheat. She texted me two days later saying it was the first thing that tasted like real food instead of bland comfort fare, and that the protein kept her energy steady all afternoon. That's when I realized this pasta wasn't just convenient for me, it was genuinely nourishing in a way that felt generous and uncomplicated.

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 sits. When you reheat it, add a splash of water or even a spoonful of extra Greek yogurt to bring back that creamy texture, and warm it gently in a skillet over medium-low heat instead of the microwave if you have the time. The broccoli stays surprisingly bright and the chicken doesn't dry out, which makes it one of the rare pasta dishes that actually tastes good cold straight from the fridge if you're in a rush.

Swapping Ingredients to Fit Your Needs

I've made this with cauliflower instead of broccoli when that's what I had in the crisper, and it worked just as well with a slightly sweeter, nuttier flavor. You can also use turkey breast, canned tuna, or even white beans if you want to skip the rotisserie chicken, though you'll need to season a bit more boldly since chicken brings its own savory depth. If you're not worried about keeping it high-protein, regular pasta is fine, and swapping in full-fat Greek yogurt makes the sauce even richer if that's your preference.

Making It Your Own

Once you've made this a few times, you'll start seeing all the little ways you can tweak it to match your mood or what's in your pantry. I've stirred in sun-dried tomatoes for a burst of sweetness, added a handful of baby spinach at the end for extra greens, and even topped it with toasted pine nuts when I wanted a bit of crunch. The base is forgiving enough that you can experiment without worrying you'll ruin it.

• Try stirring in a spoonful of Dijon mustard with the yogurt for a subtle tang that deepens the whole sauce.
• Toss in halved cherry tomatoes right before serving so they warm through but stay juicy and bright.
• If you love heat, double the red pepper flakes or add a drizzle of hot honey over the top for sweet-spicy contrast.

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This is the kind of dinner that makes you feel capable and cared for at the same time, proof that you don't need fancy ingredients or hours of work to put something truly good on the table. I hope it becomes one of those recipes you turn to when you need comfort, protein, and speed all in one bowl.

Recipe Questions & Answers

→ Can I use fresh chicken instead of rotisserie?

Yes, you can use cooked fresh chicken breasts or thighs. Simply cook, shred, and use in place of rotisserie chicken.

→ What pasta substitutes work well?

Gluten-free pasta, chickpea pasta, or regular white pasta can all substitute for whole-wheat penne depending on your dietary needs.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore the creamy sauce.

→ Can I make this dairy-free?

Use dairy-free yogurt alternatives and nutritional yeast or vegan Parmesan instead of cottage cheese and Parmesan.

→ What vegetables can I substitute for broccoli?

Cauliflower florets, green peas, spinach, or asparagus work beautifully as alternatives to broccoli in this dish.