Pin It My neighbor knocked on my door one Tuesday holding a warm rotisserie chicken and asked if I had any quick dinner ideas. I was mid-scroll through my pantry mentally when I spotted broccoli in the crisper and a box of whole-wheat pasta. Twenty minutes later, we were sitting at my kitchen table with bowls of this creamy, lemony pasta, and she asked me to text her the recipe before she even finished her first serving. That chicken became the hero of a meal I now make at least twice a month.
I used to save rotisserie chicken for sandwiches or salads, never realizing how beautifully it melts into a warm pasta sauce. The first time I tossed those tender shreds into the yogurt mixture, the kitchen smelled like garlic, lemon, and something faintly herby from the chicken skin. My husband walked in, sniffed, and asked if we were having company. I laughed and told him it was just Tuesday dinner, but it felt like more.
Ingredients
- Whole-wheat penne or fusilli pasta (12 ounces): The nutty flavor and extra fiber make this feel hearty without being heavy, and the ridges grab onto the creamy sauce perfectly.
- Broccoli florets (3 cups): Adding them to the boiling pasta in the last two minutes means one less pot to wash and perfectly tender florets every time.
- Shredded rotisserie chicken (2 cups): Use a mix of white and dark meat for the best flavor and moisture, and don't worry about shredding it perfectly.
- Low-fat Greek yogurt (½ cup): This is the creamy base that also sneaks in extra protein, but make sure it's at room temperature so it doesn't seize up when heated.
- Low-fat cottage cheese (¼ cup): It blends into the sauce and adds a subtle tang and creaminess that you won't even detect as cottage cheese.
- Grated Parmesan cheese (¼ cup, plus extra): Freshly grated melts smoother and tastes sharper than the pre-shredded kind, and it's worth the extra two minutes of grating.
- Olive oil (2 tablespoons): Just enough to bloom the garlic and give the sauce a silky mouthfeel.
- Garlic (2 cloves, minced): Fresh garlic sautéed until fragrant is the backbone of this sauce, so don't skip this step or use jarred.
- Fresh lemon juice (1 tablespoon) and zest (1 teaspoon): The brightness cuts through the richness and makes every bite feel alive and vibrant.
- Red pepper flakes (¼ teaspoon, optional): A tiny pinch adds warmth without real heat, but leave it out if you're cooking for kids.
- Salt and black pepper: Taste before serving because rotisserie chickens vary wildly in seasoning.
- Fresh parsley (2 tablespoons, chopped): The pop of green and fresh herb flavor make the dish look and taste restaurant-worthy.
Instructions
- Boil the pasta and broccoli together:
- Bring a large pot of salted water to a rolling boil, add the pasta, and cook for 7 minutes total. At the 5-minute mark, drop in the broccoli florets so everything finishes at the same time, then drain and reserve half a cup of that starchy pasta water.
- Sauté the garlic:
- In the same pot over medium heat, warm the olive oil and add the minced garlic and red pepper flakes if using. Stir constantly for about 30 seconds until the garlic smells toasty and fragrant 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 add the reserved pasta water a few tablespoons at a time, stirring until the sauce is smooth, glossy, and pourable.
- Combine everything:
- Add the shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Toss gently to coat everything evenly, adding another splash of pasta water if the sauce feels too thick or clings too tightly.
- Finish and season:
- Stir in the grated Parmesan and chopped parsley, then taste and add salt and black pepper as needed. Remember, the chicken and cheese are already salty, so go light at first.
- Serve:
- Divide the pasta among four bowls, sprinkle with extra Parmesan and parsley, and serve immediately while it's still steaming and creamy.
Pin It The first time I made this for my kids, my youngest looked at the broccoli suspiciously and asked if it was hiding vegetables. I told her the broccoli was the star, not a secret, and watched her take a cautious bite. She finished her entire bowl and asked if we could have it again on Thursday. That's when I knew this recipe wasn't just quick, it was a keeper.
Storing and Reheating
This pasta keeps beautifully in an airtight container in the refrigerator for up to three days, though the sauce will thicken as it sits. When you reheat it, add a few tablespoons of water or milk and warm it gently in a skillet over low heat, stirring often to bring back that silky texture. I've reheated it in the microwave in a pinch, but stovetop reheating gives you much better control and prevents the yogurt from separating.
Swaps and Substitutions
If you don't have broccoli, cauliflower florets or frozen green peas work just as well and cook in the same amount of time. You can swap the whole-wheat pasta for regular penne or even gluten-free pasta if needed, just adjust the cooking time according to the package. For a dairy-free version, coconut yogurt and nutritional yeast won't replicate the exact flavor, but they'll give you a creamy, tangy sauce that's surprisingly close.
Making It Your Own
I love adding a handful of baby spinach or arugula in the last minute of tossing for extra greens and a peppery bite. Sometimes I'll stir in sun-dried tomatoes or a spoonful of pesto when I'm craving something a little bolder. A sprinkle of toasted pine nuts or hemp seeds on top adds crunch and even more protein, turning this simple skillet dinner into something that feels a little more special.
- Top with toasted breadcrumbs for a crunchy contrast to the creamy sauce.
- Stir in a handful of fresh basil or dill instead of parsley for a different herby note.
- Add a squeeze of extra lemon juice right before serving if you want more brightness.
Pin It This pasta has become my answer to the question of what to make when I want something nourishing, fast, and a little bit special all at once. It's the kind of dinner that makes a regular weeknight feel just a little bit better.
Recipe FAQs
- → Can I use regular pasta instead of whole-wheat?
Yes, you can substitute regular pasta, but whole-wheat adds extra fiber and nutrients. Cook according to package directions and add broccoli during the last 2 minutes of cooking time.
- → How do I prevent the Greek yogurt sauce from curdling?
Keep the heat at medium-low when adding the yogurt and cottage cheese. Adding reserved pasta water gradually helps temper the dairy and creates a smooth, creamy sauce without separation.
- → What other vegetables work well in this dish?
Cauliflower florets, asparagus tips, green peas, or baby spinach are excellent alternatives. Add heartier vegetables like cauliflower with the pasta, and stir in tender greens at the end.
- → Can I make this ahead of time?
This dish is best served fresh, but leftovers keep refrigerated for up to 3 days. Reheat gently over low heat with a splash of water or milk to restore the creamy consistency.
- → How can I increase the protein even more?
Add unflavored collagen peptides to the sauce, top with toasted hemp seeds, use protein-enriched pasta, or increase the amount of rotisserie chicken to 3 cups for an extra protein boost.
- → Is rotisserie chicken healthier than cooking my own?
Rotisserie chicken saves time and works perfectly here. If sodium is a concern, remove the skin and choose plain varieties. Cooking your own chicken breast offers more control over seasoning and fat content.