High Protein Rotisserie Chicken Broccoli (Printable)

Creamy whole-wheat pasta with rotisserie chicken, broccoli, and tangy Greek yogurt sauce.

# 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 garnish
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 cheese, optional

# How-To Steps:

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 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 the sauce becomes smooth and creamy.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly. If 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 -
  • It sneaks in 42 grams of protein per serving without any chalky powders or supplements.
  • The sauce comes together in under five minutes using pantry staples and tastes richer than anything made with cream.
  • You can have dinner on the table in twenty-two minutes, even on a weeknight when everyone is starving.
  • Leftovers reheat beautifully and actually taste better the next day once the flavors meld.
02 -
  • Reserve that pasta water before you drain, because once it's gone you can't get it back and the sauce won't loosen properly without it.
  • Don't let the yogurt boil or it will split and turn grainy, keep the heat at medium-low and stir constantly once the dairy goes in.
  • Add the chicken at the end instead of cooking it in the sauce, so it stays tender and doesn't dry out or turn rubbery.
03 -
  • Taste the pasta water before you drain it, if it's well salted it will season the sauce from the inside out as you stir it in.
  • Mince the garlic by hand instead of using a press, the pieces stay bigger and give you little bursts of flavor instead of disappearing into the sauce.
  • Let the finished pasta rest in the pot off the heat for two minutes before serving, the sauce will cling better and the flavors will marry.
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