Rotisserie Chicken Broccoli Pasta

My neighbor tossed me half a rotisserie chicken over the fence one Tuesday evening, insisting she'd bought two by mistake. I had a head of broccoli going soft in the crisper and a box of whole-wheat penne I'd been meaning to use. Twenty minutes later, I was scraping my bowl clean, amazed that something so simple could taste this satisfying. The Greek yogurt sauce clung to every ridged edge of pasta, the lemon zest brightened every bite, and I felt full without that heavy, carb-coma feeling.

I made this for my gym buddy who swore she hated healthy pasta. She ate two bowls, then asked for the recipe on a napkin. The trick was using rotisserie chicken so the whole dish felt easy and a little indulgent, not like diet food. She still texts me photos every time she makes it, usually with extra Parmesan piled on top.

Ingredients

• Whole-wheat penne or fusilli: The nutty flavor and extra fiber make this pasta hearty enough to anchor a high-protein meal, and the ridges grab every bit of creamy sauce.
• Broccoli florets: Fresh or frozen both work beautifully; frozen saves chopping time and they cook perfectly when dropped into the boiling pasta water at the five-minute mark.
• Shredded rotisserie chicken: A mix of white and dark meat adds flavor and juiciness, and it saves you from roasting a whole bird on a weeknight.
• Low-fat Greek yogurt: This is the creamy backbone of the sauce, offering tang and body without the calories of heavy cream.
• Low-fat cottage cheese: Blended into the sauce, it adds extra creaminess and a protein boost that you can't even taste once everything is stirred together.
• Grated Parmesan cheese: A little goes a long way for umami depth; save some extra for sprinkling on top at the table.
• Olive oil: Just two tablespoons bloom the garlic and give the sauce a silky mouthfeel.
• Garlic cloves, minced: Fresh garlic sautéed until fragrant is the aromatic foundation that makes the whole dish smell like comfort.
• Fresh lemon juice and zest: The zest is the secret star, adding bright, citrusy notes that cut through the richness and wake up every bite.
• Red pepper flakes: Optional, but a pinch adds a gentle warmth that balances the tangy yogurt.
• Salt and black pepper: Season to taste at the end; the Parmesan and chicken already bring some salt, so taste first.
• Fresh parsley: Chopped parsley stirred in at the last second adds color and a fresh, grassy note that makes the dish feel restaurant-worthy.

Instructions

Boil the pasta and broccoli together:

Bring a large pot of salted water to a rolling boil, then add the whole-wheat pasta and cook for seven minutes total. At the five-minute mark, drop in the broccoli florets so they soften alongside the pasta, then drain everything and reserve half a cup of that starchy pasta water.

Sauté the garlic base:

In the same empty pot over medium heat, warm the olive oil until it shimmers, then add the minced garlic and optional red pepper flakes. Stir constantly for thirty seconds until the garlic turns golden and fragrant, being careful not to let it brown or it will taste bitter.

Build the creamy sauce:

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

Toss everything together:

Add the shredded rotisserie chicken, cooked pasta, and broccoli to the pot, then gently toss to coat every piece evenly. If the sauce feels too thick, add another splash of pasta water and stir until it loosens to your liking.

Finish and season:

Stir in the grated Parmesan and chopped parsley, then taste and season with salt and black pepper. The cheese will melt into the sauce and add a final layer of savory richness.

Serve hot:

Divide the pasta among four bowls, sprinkle extra Parmesan and parsley on top, and serve immediately while everything is hot and creamy.

Save

One night I made this for my teenage nephew who claimed he only ate chicken nuggets. He went silent halfway through his bowl, then looked up and asked if I could teach him to make it. We stood side by side the next weekend, and he learned that real food doesn't have to be complicated to be delicious.

Storing and Reheating

This pasta keeps beautifully in an airtight container in the refrigerator for up to three days. The sauce thickens as it cools, so when you reheat it, add a splash of water or broth and warm it gently over medium-low heat, stirring until it loosens back up. I've also microwaved individual portions with a tablespoon of water, covered, for about ninety seconds, and it comes back creamy and hot.

Swaps and Variations

If you don't have broccoli, cauliflower florets or frozen green peas work just as well and cook in the same window of time. For a different flavor profile, swap the lemon zest for lime zest and add a handful of chopped cilantro instead of parsley. I've also used shredded turkey instead of chicken after Thanksgiving, and it tasted like a lighter, brighter version of turkey tetrazzini.

Boosting the Protein Even More

If you're chasing an even higher protein count, stir in a scoop of unflavored collagen peptides or a spoonful of nutritional yeast along with the Parmesan. You can also top each bowl with toasted hemp seeds or a handful of white beans for extra plant-based protein and a bit of texture. I've done all three at once and hit nearly fifty grams per serving, which kept me full for hours.

• Use a mix of white and dark rotisserie chicken meat for the juiciest, most flavorful result.
• Don't skip the lemon zest; it's the ingredient that makes people ask what your secret is.
• Taste the sauce before plating and adjust the lemon juice, salt, or Parmesan to suit your preference.

Save

This is the kind of dinner that makes you feel good in every way, nourishing without being fussy, satisfying without feeling heavy. It's proof that eating well doesn't mean sacrificing flavor or spending an hour in the kitchen.

Recipe FAQs

→ Can I use fresh chicken instead of rotisserie?

Absolutely. Poach, grill, or roast about 1.5 pounds of boneless chicken breasts until cooked through, then shred or cube before adding to the pasta. Rotisserie just saves time and adds seasoned flavor.

→ What pasta shapes work best?

Whole-wheat penne or fusilli are ideal because their ridges and curves catch the creamy sauce beautifully. Short shapes with texture work better than smooth long pasta like spaghetti.

→ Is the yogurt sauce safe to heat?

Yes, when handled properly. Keep heat at medium-low or lower, stir constantly, and don't let it boil. The pasta water helps temper the yogurt and prevents curdling while creating a smooth, emulsified sauce.

→ Can I make this dairy-free?

Substitute the Greek yogurt and cottage cheese with a dairy-free yogurt alternative and use nutritional yeast or vegan Parmesan. The sauce texture will be slightly different but still delicious.

→ How do I prevent leftovers from drying out?

Store with a splash of water or broth. When reheating, add another tablespoon of liquid and warm gently over low heat, stirring to bring the creamy sauce back to life.