High Protein Chicken Broccoli Pasta (Printable Version)

Rotisserie chicken and broccoli in creamy Greek yogurt sauce with whole-wheat pasta. Quick, protein-packed dinner.

# 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, optional

# Directions:

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 sauce is smooth and creamy.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly. Add another splash of pasta water if sauce is too thick.
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 -
  • Greek yogurt and cottage cheese create a creamy sauce without any heavy cream, so you feel satisfied but not weighed down.
  • The whole dish comes together in one pot after the pasta drains, meaning almost no cleanup and maximum comfort.
  • Rotisserie chicken turns this into a true shortcut dinner that still feels homemade and special.
02 -
  • Let the Greek yogurt sit at room temperature for ten minutes before adding it to the pot or it can curdle when it hits the heat.
  • Reserve that pasta water before you drain because its starch is the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • If reheating leftovers, add a splash of water or milk and warm gently over low heat to bring the sauce back to life.
03 -
  • Use the darkest meat from the rotisserie chicken near the thighs for extra moisture and flavor that keeps the pasta from drying out.
  • Grate your Parmesan right before adding it to the sauce so it melts smoothly instead of clumping into grainy bits.
  • Taste the sauce before adding any salt because some rotisserie chickens are heavily seasoned and you might not need any extra.
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