High Protein Chicken Broccoli Pasta (Printable)

Rotisserie chicken and broccoli in creamy Greek yogurt sauce with whole-wheat penne. Quick, protein-packed comfort food.

# What You 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 garnish
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 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, reserving 1/2 cup of pasta water.
02 - In the same pot over medium heat, warm the olive oil. Add minced garlic and red pepper flakes if using; sauté for 30 seconds until fragrant while 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 Suggestions:

01 -
  • It delivers serious protein without feeling heavy or overly rich.
  • One pot means less cleanup when you are already tired from the day.
  • The lemony brightness keeps it from tasting like typical comfort food sludge.
  • Rotisserie chicken turns ten minutes of prep into a complete dinner.
02 -
  • Reserve that pasta water before you drain; its starchy magic is what makes the yogurt sauce silky instead of gloppy.
  • Add the yogurt off high heat or it can curdle and turn grainy, which ruins the whole creamy vibe.
  • Taste before you salt; rotisserie chickens are often well-seasoned, and Parmesan is salty on its own.
03 -
  • Use a mix of white and dark meat from the rotisserie chicken; the dark meat keeps the dish moist and flavorful.
  • Grate your own Parmesan instead of using pre-grated; it melts smoother and tastes sharper.
  • If the sauce looks broken or grainy, whisk in a tablespoon of pasta water off the heat and it will come back together.
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