Rotisserie Chicken Broccoli Pasta (Printable)

Juicy chicken and broccoli in a creamy Greek yogurt sauce with 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 chopped fresh parsley
14 - Extra grated Parmesan cheese, 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, 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 - 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 is smooth and creamy.
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 bowl without powders or supplements, just real chicken and tangy dairy.
  • The whole thing comes together in one pot in under 25 minutes, which means less scrubbing and more eating.
  • Greek yogurt creates a creamy sauce that tastes indulgent but keeps the calorie count honest.
  • Leftovers reheat beautifully with a splash of water, so lunch the next day feels like a small victory.
02 -
  • Do not let the yogurt sauce boil or it will break and turn grainy, so keep the heat low once you add the dairy.
  • Reserve that pasta water before you drain, because its starch is the only thing that will bring a separated sauce back together.
  • Taste the sauce before you add extra salt, because rotisserie chicken is often seasoned heavily and Parmesan is salty on its own.
  • If you skip the lemon zest, the dish will taste flat, so zest the lemon before you juice it and don't leave it out.
03 -
  • Use a rotisserie chicken that's still warm from the store, because the meat shreds more easily and adds a little extra heat to the dish.
  • Zest your lemon over the pot so the oils fall directly into the sauce and release their brightest flavor.
  • If you want even more protein, stir in a scoop of unflavored collagen peptides or sprinkle toasted hemp seeds on top before serving.
  • Taste the pasta water before you drain it, if it's not salty enough, the whole dish will taste bland no matter how much you season later.
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