High Protein Chicken Broccoli Pasta (Print 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, mixed white and dark meat

→ 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 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 simultaneously. Drain well, reserving 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 - 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 continuously until the sauce reaches a smooth, creamy consistency.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly. If the sauce becomes too thick, add another splash of pasta water to achieve desired consistency.
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 fresh parsley, and serve immediately.

# Additional Tips::

01 -
  • One pot does all the work, so cleanup is faster than the cooking itself.
  • Greek yogurt and cottage cheese create a silky sauce with serious protein power.
  • Rotisserie chicken means dinner is on the table in twenty-two minutes flat.
  • The lemon zest brightens everything without needing a single cream carton.
02 -
  • Do not skip reserving the pasta water, it is the secret to a sauce that clings instead of splitting.
  • Add the yogurt off high heat or it will curdle and turn grainy instead of creamy.
  • Toss gently when combining, you want tender broccoli florets, not mushy green bits.
03 -
  • Use a mix of white and dark rotisserie chicken meat for the best flavor and moisture balance.
  • Zest your lemon before juicing it, trying to zest a juiced lemon is a tiny kitchen nightmare.
  • Taste the sauce before adding extra salt, the Parmesan and pasta water already bring plenty.
  • If reheating leftovers, add liquid gradually so the sauce does not turn soupy.
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