High Protein Rotisserie Chicken Broccoli Pasta

My neighbor knocked on my door one Tuesday evening holding a still-warm rotisserie chicken and a bag of broccoli, asking if I could throw something together for her book club in twenty minutes. I had just boiled water for pasta anyway, so I dug through the fridge, found some Greek yogurt and half a lemon, and tossed it all together in one pot. The yogurt melted into the pasta water and became this creamy, tangy sauce that clung to every piece of penne, and when she came back an hour later, she said her friends wanted the recipe immediately.

I started making this on Sunday nights when I needed something fast but filling after long weekend hikes. The lemon zest brightens the whole dish in a way that makes it taste intentional, not thrown together, and the rotisserie chicken means I skip the whole raw-chicken-cleanup ordeal. My husband started requesting it on weeknights, claiming it tasted like comfort food that didnt make him feel heavy afterward.

Ingredients

• Whole-wheat penne or fusilli pasta: The nutty flavor and extra fiber make this more satisfying than white pasta, and the ridges hold onto the creamy sauce beautifully.
• Broccoli florets: I toss them into the boiling pasta water during the last two minutes so they stay bright green and slightly crisp, adding color and crunch without dirtying another pan.
• Shredded rotisserie chicken: Use a mix of white and dark meat for the best flavor and moisture; the dark meat keeps everything juicy while the white meat bumps up the protein.
• Low-fat Greek yogurt: This is the secret base that turns into a silky sauce when thinned with pasta water, adding tang and creaminess without heavy cream.
• Low-fat cottage cheese: Blended into the yogurt, it gives the sauce body and a subtle richness that makes people ask if you used cream cheese.
• Grated Parmesan cheese: The salty, nutty bite balances the yogurt tang and makes the whole dish taste more complex than it really is.
• Olive oil: Just enough to bloom the garlic and red pepper flakes, creating an aromatic base that carries through the entire pot.
• Garlic: Two cloves minced fine release their sweetness in seconds and perfume the kitchen in the best possible way.
• Fresh lemon juice and zest: The juice adds brightness, but the zest is where the magic lives, bringing floral citrus oils that wake up every bite.
• Red pepper flakes: Optional but recommended; a small pinch adds warmth without making it spicy, just interesting.
• Fresh parsley: A handful chopped at the end adds a pop of green and a fresh, herbal note that makes the dish feel finished.

Instructions

Boil the Pasta and Broccoli Together:

Bring a large pot of salted water to a rolling boil, then add the whole-wheat pasta and set a timer for seven minutes. At the five-minute mark, drop in the broccoli florets so they cook just until tender-crisp while the pasta finishes, then drain everything and save half a cup of that starchy pasta water.

Bloom the Garlic:

Use the same empty pot over medium heat to warm the olive oil, then add the minced garlic and red pepper flakes, stirring constantly for about thirty seconds until the garlic turns golden and fragrant but not brown. This step builds the aromatic foundation that carries through the entire dish.

Build the Creamy Sauce:

Lower the heat to medium-low and stir in the Greek yogurt, cottage cheese, lemon juice, and lemon zest, whisking gently to combine. Gradually pour in a few tablespoons of the reserved pasta water at a time, stirring until the sauce turns smooth, creamy, and pourable.

Toss Everything Together:

Add the shredded rotisserie chicken, cooked pasta, and broccoli back into the pot, gently tossing with tongs or a wooden spoon to coat every piece evenly. If the sauce feels too thick or clings too heavily, loosen it with another splash of pasta water until it flows easily.

Finish and Season:

Stir in the grated Parmesan and chopped parsley, then taste and adjust with salt and freshly ground black pepper. The Parmesan will melt slightly into the sauce, adding a nutty richness that ties everything together.

Serve Immediately:

Divide the pasta among four bowls, sprinkle each with extra Parmesan and a little more parsley if you have it, and serve right away while the sauce is still creamy and warm.

Save Pin

One night I made this for a friend recovering from surgery, and she texted me the next day saying it was the first meal that actually tasted good and filled her up without making her feel sluggish. She asked if I could teach her how to make it once she was back on her feet, and we spent an afternoon in her kitchen, laughing over how simple it was and how fancy it looked in the bowl.

Making It Your Own

This recipe is a flexible template, not a strict rulebook. Swap the broccoli for cauliflower florets if you want something milder, or use frozen peas for a sweeter, softer bite that kids tend to love. I have also stirred in sun-dried tomatoes and a handful of baby spinach at the end, which wilts right into the warm pasta and adds another layer of flavor and color.

Storing and Reheating

Leftovers keep beautifully in an airtight container in the refrigerator for up to three days, though the sauce will thicken as it cools. When you reheat it, add a few tablespoons of water or chicken broth to a skillet over medium-low heat, then gently warm the pasta, stirring frequently until the sauce loosens and coats everything again. I have reheated single portions in the microwave with a splash of water and a damp paper towel over the bowl, which steams it back to life without drying it out.

Boosting the Protein Even More

If you are chasing an even higher protein count, stir in a scoop of unflavored collagen peptides while the sauce is still warm; they dissolve completely and add about ten extra grams per serving without changing the taste. You can also top each bowl with a tablespoon of toasted hemp seeds or a handful of white beans, both of which blend in seamlessly and add a pleasant nutty texture.

• Use a blend of white and dark rotisserie chicken meat for the juiciest, most flavorful result.
• Taste the sauce before serving and adjust the lemon juice or Parmesan to match your personal preference.
• If you love garlic, add an extra clove, but remember it intensifies as the dish sits.

Save Pin

This pasta has become my answer to tired weeknights when I want something that feels nourishing and tastes like I tried, even when I barely did. It is the kind of dish that makes you feel good about feeding yourself and the people you love, no fancy techniques or hard-to-find ingredients required.

Recipe Questions & Answers

→ Can I use fresh chicken instead of rotisserie?

Yes, you can use cooked chicken breasts or thighs. Simply cook, season, and shred about 2 cups of chicken before adding to the pasta. Rotisserie chicken saves time but freshly cooked works equally well.

→ Is this pasta suitable for meal prep?

Absolutely. The leftovers keep well in the refrigerator for up to 3 days. When reheating, add a splash of water to revive the creamy sauce and prevent it from becoming too thick.

→ Can I make this dairy-free?

This dish relies heavily on Greek yogurt, cottage cheese, and Parmesan for flavor and texture. While you could experiment with dairy-free alternatives, the results would vary significantly from the intended creamy, tangy profile.

→ What vegetables work well as broccoli substitutes?

Cauliflower florets or green peas make excellent substitutes. Both maintain similar cooking times and pair beautifully with the lemon-Greek yogurt sauce. Spinach or asparagus would also work.

→ Why does the sauce use both Greek yogurt and cottage cheese?

The combination creates a silky, stable sauce. Greek yogurt provides tanginess and protein while cottage cheese adds creaminess without excessive fat. Together they mimic rich Alfredo-style sauce with fewer calories.