High Protein Rotisserie Chicken Broccoli Pasta (Printable)

A satisfying one-pot pasta featuring rotisserie chicken, fresh broccoli, and a creamy Greek yogurt Parmesan sauce with garlic and lemon.

# 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 - 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 cheese, optional

# How To Make:

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 the sauce is smooth and creamy.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly. If the 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 Advice:

01 -
  • You get 42 grams of protein per bowl without touching a protein powder or eating plain chicken breast.
  • The whole thing comes together in one pot after the pasta drains, so cleanup is shockingly fast.
  • Rotisserie chicken means no knife work on raw meat and dinner is done in under 25 minutes.
  • Greek yogurt and cottage cheese make the sauce creamy and tangy without heavy cream or butter.
02 -
  • Reserve that pasta water before you drain, the starch in it is what makes the yogurt sauce cling instead of breaking into a grainy mess.
  • Do not let the yogurt boil or it will curdle, keep the heat on medium-low once you add the dairy and stir gently.
  • Add the chicken cold or warm, either works, but if you reheat it separately the whole dish dries out.
03 -
  • Buy pre-shredded rotisserie chicken from the deli counter if your store offers it, you save five minutes and your hands do not smell like chicken skin.
  • Zest the lemon before you juice it, trying to zest a juiced lemon is a sad and slippery exercise in frustration.
  • If the sauce looks broken or grainy, whisk in a tablespoon of pasta water at a time off the heat until it comes back together smooth.
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