Pin it My neighbor knocked on my door one Tuesday night holding a grocery bag with half a rotisserie chicken and a head of broccoli. Her exact words: I bought too much, and I know you like throwing things together. I stood there in my pajamas, hungry and uninspired, until I remembered the tub of Greek yogurt sitting in my fridge. Twenty minutes later, we were both eating creamy, garlicky pasta straight from the pot, laughing about how the best dinners happen by accident. That chicken became this recipe, and now I keep a rotisserie bird in my meal-prep rotation every single week.
I made this the night before a big work presentation, too anxious to think but too hungry to skip dinner. The rhythm of boiling water, tearing chicken, and stirring sauce felt meditative, almost soothing. When I sat down to eat, the bright pop of lemon zest and the slight heat from red pepper flakes woke me up in the best way. I went to bed calm, full, and oddly confident. Food has a way of steadying you when nothing else will.
Ingredients
- Whole-wheat penne or fusilli pasta: The nuttiness of whole-wheat stands up beautifully to the creamy sauce, and the extra fiber keeps things balanced without feeling heavy.
- Broccoli florets: I toss them right into the pasta pot during the last two minutes of cooking so they stay bright green and just tender, no extra pan required.
- Shredded rotisserie chicken: A mix of white and dark meat gives you juicy flavor and saves you from roasting a whole bird on a weeknight.
- Low-fat Greek yogurt: This is the creamy base that clings to every piece of pasta, tangy and thick enough to feel indulgent.
- Low-fat cottage cheese: Blended into the sauce, it adds body and a subtle richness that nobody ever guesses is there.
- Grated Parmesan cheese: Salty, sharp, and essential for that savory depth that makes you want another forkful.
- Olive oil: Just enough to bloom the garlic and give the sauce a silky finish.
- Garlic, minced: Two cloves sauteed until fragrant turn the whole dish aromatic and warm.
- Fresh lemon juice and zest: The zest is where the magic lives, bright and floral, cutting through the richness perfectly.
- Red pepper flakes: Optional, but a pinch adds a gentle warmth that lingers on your tongue.
- Salt and freshly ground black pepper: Season boldly at the end, tasting as you go, because the pasta and chicken need the help.
- Chopped fresh parsley: A handful stirred in at the last second keeps everything tasting fresh and alive.
Instructions
- Boil the pasta and broccoli together:
- Bring a large pot of salted water to a rolling boil, add the pasta, and set a timer for seven minutes. At the five-minute mark, toss in the broccoli so both finish at the same time, then drain and save half a cup of that starchy pasta water.
- Bloom the garlic:
- In the same empty pot over medium heat, warm the olive oil and add the garlic and red pepper flakes, stirring constantly for thirty seconds until your kitchen smells like an Italian grandmother moved in.
- Build the creamy sauce:
- Lower the heat to medium-low and stir in the Greek yogurt, cottage cheese, lemon juice, and zest. Add the reserved pasta water a few tablespoons at a time, whisking gently until the sauce turns smooth and glossy.
- Toss everything together:
- Add the shredded chicken, drained pasta, and broccoli to the pot, tossing gently until every piece is coated in that creamy, lemony sauce. If it looks too thick, splash in a little more pasta water and stir again.
- Finish and season:
- Stir in the grated Parmesan and chopped parsley, then taste and adjust with salt and black pepper until it makes you smile.
- Serve immediately:
- Divide the pasta among bowls, sprinkle with extra Parmesan and a little more parsley, and eat it while its still steaming.
Pin it I brought this to a potluck once, skeptical that anyone would get excited about healthy pasta. A friend scraped the serving bowl clean with her finger, looked at me, and asked if I could teach her how to make it. That night, standing in her kitchen a week later, watching her taste her own first bite and grin, I realized recipes are just excuses to spend time with people you care about. The pasta was great, but the moment was better.
How to Make It Your Own
Swap the broccoli for cauliflower florets, asparagus tips, or frozen peas if thats what you have on hand. I have also stirred in sun-dried tomatoes for a sweet-tart punch and swapped parsley for fresh basil when my garden was overflowing. If you want it richer, add a tablespoon of cream cheese or a drizzle of good olive oil at the end. This recipe is forgiving, so trust your instincts and use what makes you happy.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce will thicken as it sits. When you reheat, add a splash of water or milk and warm gently on the stovetop over low heat, stirring often so the yogurt does not break. I have reheated it in the microwave in thirty-second bursts, stirring between each round, and it still tastes creamy and bright. Do not freeze this one, the yogurt-based sauce does not come back quite right after thawing.
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 invisibly and add about ten grams per serving. You can also top each bowl with toasted hemp seeds, a handful of white beans, or an extra sprinkle of cottage cheese. I have even cracked a poached egg on top for breakfast-for-dinner vibes, and the runny yolk turned the whole thing luscious.
- Use any short pasta shape you love, rigatoni and rotini both work beautifully.
- If you do not have fresh lemon, bottled juice is fine, just add an extra teaspoon for brightness.
- Leftover sauce can be thinned with a little chicken broth and used as a creamy dip for raw veggies the next day.
Pin it This pasta has become my answer to tired weeknights, surprise guests, and that nagging feeling that dinner should be nourishing without being complicated. I hope it lands on your table as often as it does on mine, warm and easy and exactly what you need.
Recipe FAQ
- → Can I use regular pasta instead of whole-wheat?
Yes, regular penne or fusilli works perfectly in this dish. The cooking time may decrease by 1-2 minutes, so taste the pasta earlier to ensure al dente texture.
- → What can I substitute for Greek yogurt?
Sour cream or plain regular yogurt can replace Greek yogurt, though the sauce will be slightly less thick. For a dairy-free option, try unsweetened coconut yogurt or a cashew cream blend.
- → Is this suitable for meal prep?
Absolutely. The pasta reheats beautifully for up to 3 days when stored in an airtight container. Add a splash of water when reheating to restore the creamy sauce consistency.
- → Can I use fresh chicken instead of rotisserie?
Freshly cooked chicken breast or thighs work well. Simply cook, season, and shred about 2 cups of chicken before adding to the pasta in step 4.
- → How do I prevent the sauce from curdling?
Keep the heat at medium-low when adding the Greek yogurt mixture, and stir constantly. Gradually incorporating the warm pasta water helps temper the sauce and prevents separation.
- → Can I make this spicy?
Increase the red pepper flakes to ½ teaspoon for noticeable heat, or add a pinch of cayenne pepper with the garlic. You can also drizzle with hot sauce before serving.