Rotisserie Chicken Broccoli Pasta (Printable)

Tender chicken and fresh broccoli in a creamy Greek yogurt sauce over whole-wheat pasta.

# 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 fresh chopped parsley
14 - Extra grated Parmesan, optional

# How To Make It:

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 together. Drain and reserve 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 while 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 reaches a smooth and creamy consistency.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly. If the sauce is too thick, add another splash of pasta water.
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 Suggestions:

01 -
  • It delivers 42 grams of protein per serving without any powders or shakes, just real food.
  • The creamy sauce tastes indulgent but is made from tangy Greek yogurt and cottage cheese, not heavy cream.
  • You can have dinner on the table in twenty-two minutes flat, using a single pot.
  • Leftovers reheat beautifully and taste even better the next day once the flavors meld.
02 -
  • Adding the broccoli at the five-minute mark is critical; if you add it too early, it turns mushy and olive-drab instead of bright green and tender-crisp.
  • Reserve that pasta water before you drain; its starchy, salty magic is what transforms the yogurt mixture into a clingy, glossy sauce.
  • Keep the heat low when you add the yogurt or it will curdle and look grainy instead of smooth and luscious.
  • Taste before you add salt; rotisserie chicken and Parmesan are already salty, and I've oversalted this dish more than once.
03 -
  • Grate your own Parmesan from a block instead of using pre-grated; it melts smoother and tastes sharper.
  • If your sauce breaks or looks curdled, whisk in an extra tablespoon of cold Greek yogurt off the heat and it will come back together.
  • For meal prep, portion the pasta into containers without the extra garnish, then add fresh parsley and Parmesan right before you eat.
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