High Protein Rotisserie Chicken Broccoli Pasta

My neighbor dropped off a rotisserie chicken one evening, and I stood in my kitchen staring at leftover broccoli and a box of whole-wheat pasta wondering what to do with it all. I didn't want another sad desk lunch salad, so I threw everything into one pot with Greek yogurt, garlic, and a fistful of Parmesan. The sauce turned out silky and bright, and I ate two bowls standing at the counter. It's been my weeknight rescue ever since.

I made this for my sister after her first week back at work, and she texted me at midnight asking for the recipe. She said the lemon zest made it taste like spring, even though it was January. I've since made it for friends who claim they don't like healthy food, and they always go back for seconds. It's proof that protein-packed doesn't have to mean boring.

Ingredients

• Whole-wheat penne or fusilli pasta: The nutty flavor holds up to the creamy sauce, and the extra fiber keeps you full longer than white pasta ever could.
• Broccoli florets: Fresh or frozen both work, I throw them in during the last two minutes of pasta cooking so everything finishes together and I only dirty one pot.
• Shredded rotisserie chicken: The mix of white and dark meat keeps it juicy, and you skip the step of cooking raw chicken on a busy weeknight.
• Low-fat Greek yogurt: This is the secret to a creamy sauce that doesn't weigh you down, and it adds tangy brightness that cuts through the richness.
• Low-fat cottage cheese: Blended into the sauce, it disappears completely but boosts the protein and makes everything silkier.
• Grated Parmesan cheese: A little goes a long way for that salty, umami punch, and I always keep extra on hand for garnishing.
• Olive oil: Just enough to bloom the garlic and coat everything without making the dish greasy.
• Garlic, minced: Two cloves give the sauce a warm backbone, but don't let them burn or the whole dish turns bitter.
• Fresh lemon juice and zest: The zest is non-negotiable, it wakes up every bite and keeps the sauce from feeling heavy.
• Red pepper flakes: Optional, but a pinch adds a gentle kick that makes the dish feel alive.
• Salt and freshly ground black pepper: Taste as you go, the rotisserie chicken and Parmesan are already salty.
• Fresh parsley: Chopped parsley at the end adds color and a fresh, grassy note that balances the richness.

Instructions

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Boil the pasta and broccoli together:

Bring a large pot of salted water to a rolling boil, add the whole-wheat pasta, and cook for seven minutes. At the five-minute mark, toss in the broccoli florets so they turn tender-crisp just as the pasta finishes, then drain everything and reserve half a cup of that starchy pasta water.

Bloom the garlic:

Return the empty pot to medium heat, warm the olive oil, and add the minced garlic and red pepper flakes. Sauté for thirty seconds, stirring constantly, until the garlic smells toasty and golden but hasn't turned brown.

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, until the sauce turns smooth and pourable.

Toss everything together:

Add the shredded rotisserie chicken, cooked pasta, and broccoli to the pot and gently toss to coat every piece. If the sauce clings too thickly, splash in a bit more pasta water until it loosens.

Finish and season:

Stir in the grated Parmesan and chopped parsley, then taste and adjust with salt and black pepper. The sauce should taste bright, creamy, and just a little tangy.

Serve hot:

Divide the pasta among bowls, sprinkle extra Parmesan and parsley on top, and serve immediately while the sauce is still silky. Leftovers keep for three days in the fridge and reheat gently with a splash of water.

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The first time I made this for a dinner party, someone asked if I'd been to culinary school. I laughed and told them it was just rotisserie chicken and Greek yogurt, but they didn't believe me until I walked them through it. That's when I realized good food doesn't have to be complicated, it just has to taste like you care. This dish does that every single time.

Customizing Your Pasta

You can swap the broccoli for cauliflower florets, green peas, or even asparagus tips if that's what you have on hand. I've tried it with chickpea pasta when I wanted even more protein, and it worked beautifully as long as I added an extra splash of pasta water. If you're not a fan of cottage cheese, ricotta blends in just as smoothly and adds a touch of sweetness. The beauty of this recipe is that it bends to whatever's in your fridge without falling apart.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and the flavors deepen overnight as the lemon and garlic meld together. When you reheat it, add a tablespoon or two of water or chicken broth to the pan and warm it gently over medium-low heat, stirring often. The yogurt sauce can tighten up in the fridge, but a little moisture brings it right back to life. I've even eaten it cold straight from the container for a quick lunch, and it still tastes good.

Boosting the Protein Even More

If you're chasing an even higher protein count, stir in a scoop of unflavored collagen peptides right before serving or top each bowl with toasted hemp seeds for a nutty crunch. I've also added a handful of white beans during the tossing step, and they practically disappear into the sauce while bumping up the fiber and protein. Sometimes I'll poach an egg and set it on top so the yolk breaks and mixes into the creamy sauce. Every trick I've tried has worked, and the dish still tastes light and bright.

• Try sprinkling crushed walnuts or almonds on top for healthy fats and extra texture.
• Add a handful of baby spinach during the final toss for more greens without changing the flavor.
• If you love heat, double the red pepper flakes or drizzle chili oil over each serving.

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This pasta has saved me on more weeknights than I can count, and it never feels like I'm settling for something quick. Give it a try, and I bet it becomes your go-to when you need dinner to feel like a win.

Recipe Questions & Answers

→ Can I use regular pasta instead of whole-wheat?

Absolutely. Regular penne, fusilli, or rotini work perfectly. Just note that whole-wheat varieties provide extra fiber and protein, which helps make this dish more filling.

→ Is the Greek yogurt sauce safe from curdling?

Yes. The key is keeping the heat at medium-low when adding the dairy and incorporating pasta water gradually. This tempers the yogurt, preventing separation while creating a smooth, velvety consistency.

→ Can I prepare this dish ahead of time?

Leftovers store beautifully in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore the creamy sauce. The flavors often meld together even better the next day.

→ What vegetables can substitute for broccoli?

Cauliflower florets, green peas, asparagus pieces, or spinach all work wonderfully. Just adjust cooking times accordingly—delicate greens like spinach should be added at the very end.

→ Can I use leftover cooked chicken instead of rotisserie?

Definitely. Any cooked chicken works well—home-roasted, poached, or even grilled. Just shred or chop it into bite-sized pieces before adding to the skillet in step 4.

→ How do I prevent the sauce from becoming too thick?

Reserved pasta water is your secret weapon. Add it a tablespoon at a time while tossing everything together. The starchy water naturally emulsifies with the yogurt, creating a silky, coat-every-crevice sauce.