High Protein Rotisserie Chicken Broccoli Pasta (Printable)

Whole-wheat penne with rotisserie chicken, broccoli, and creamy Greek yogurt sauce.

# 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 - ½ cup low-fat Greek yogurt
05 - ¼ cup low-fat cottage cheese
06 - ¼ cup grated Parmesan cheese, plus extra for garnishing
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 chopped fresh 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, reserving 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 achieves a smooth, creamy consistency.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly. If the sauce appears too thick, add another splash of pasta water to reach desired consistency.
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, and serve immediately.

# Expert Advice:

01 -
  • It delivers 42 grams of protein per serving without feeling heavy or overly rich.
  • The whole dish comes together in one pot after the pasta drains, so cleanup is mercifully quick.
  • Greek yogurt and cottage cheese create a creamy sauce that tastes indulgent but keeps the calories reasonable.
  • You can swap in whatever vegetables or leftover protein you have on hand and it still works beautifully.
02 -
  • Pasta water is your best friend here, it loosens the yogurt sauce without breaking it the way plain water or milk would.
  • Add the yogurt off high heat or it will curdle and turn grainy instead of staying silky.
  • If you skip the lemon zest and only use juice, you'll miss the floral brightness that makes the whole dish pop.
  • Toss gently when combining everything so the broccoli florets stay intact instead of turning to mush.
03 -
  • Use a microplane to zest the lemon directly over the pot so the oils fall right into the sauce and nothing goes to waste.
  • If your Greek yogurt is very thick, whisk it with a tablespoon of pasta water before adding it to the pot so it blends in smoothly without clumping.
  • Taste the sauce before adding salt, because between the rotisserie chicken seasoning, Parmesan, and cottage cheese, you might not need any extra.
  • Grate your own Parmesan instead of buying pre-grated, it melts better and tastes sharper and more alive.
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