High Protein Rotisserie Chicken Broccoli Pasta (Printable)

Tender whole-wheat penne tossed with juicy rotisserie chicken, fresh broccoli, and a velvety Greek yogurt Parmesan sauce finished with bright lemon zest.

# 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 - 1/2 cup low-fat Greek yogurt
05 - 1/4 cup low-fat cottage cheese
06 - 1/4 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 - 1/4 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

# 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 1/2 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 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 Tips:

01 -
  • One pot means less cleanup when you're too tired to scrub another pan.
  • The Greek yogurt sauce feels indulgent but sneaks in extra protein without any cream.
  • Rotisserie chicken turns this into a fifteen-minute dinner that tastes like you tried.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Reserve that pasta water before you drain, it's the magic ingredient that makes the yogurt sauce smooth instead of grainy.
  • Don't let the garlic brown or it will turn bitter and ruin the whole pot.
  • Add the yogurt off high heat or it will split and curdle instead of turning creamy.
  • Taste before you add salt, rotisserie chicken and Parmesan are already salty and it's easy to overdo it.
03 -
  • Use a mix of white and dark rotisserie chicken meat for the juiciest, most flavorful bites.
  • Zest the lemon directly over the pot so the oils spray into the sauce and maximize the citrus punch.
  • Toss everything gently with tongs instead of a spoon to keep the pasta from breaking and the broccoli from turning to mush.
  • Serve immediately for the creamiest texture, the sauce thickens as it sits but a splash of water fixes it every time.
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