High Protein Rotisserie Chicken Broccoli (Printable Version)

Protein-rich pasta featuring rotisserie chicken, broccoli, and creamy 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 - 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, optional

# Method:

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 in a colander, reserving 1/2 cup of pasta water.
02 - Return the same pot to medium heat and warm olive oil. Add minced garlic and red pepper flakes if using; sauté for 30 seconds until fragrant, stirring constantly.
03 - Reduce 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 all components to coat evenly with sauce. If the sauce appears too thick, add another splash of pasta water until desired consistency is reached.
05 - Stir in grated Parmesan and chopped parsley. Season with salt and black pepper to taste.
06 - Divide pasta among serving bowls, sprinkle with extra Parmesan and parsley, and serve immediately.

# Expert Tips:

01 -
  • It comes together in 22 minutes flat, which means weeknight dinner stress actually evaporates.
  • The Greek yogurt sauce tastes creamy and indulgent without the heaviness of cream, so you feel satisfied without the guilt.
  • You're getting 42 grams of protein per serving, which keeps you full well past dessert time.
02 -
  • Don't skip reserving that pasta water because it's the difference between a sauce that clings to the pasta and one that separates as it sits.
  • Greek yogurt can break and become grainy if you let it get too hot, so keeping that heat at medium-low is non-negotiable and worth every extra second it takes.
03 -
  • Keep your pasta water close while you're building the sauce because adding it gradually is how you avoid a gluey mess or something too thin.
  • Taste constantly as you're cooking because lemon juice and salt are the two things that will make someone ask for seconds, so don't be shy with either.
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