Rotisserie Chicken Broccoli Pasta (Printable)

Creamy whole-wheat pasta with rotisserie chicken, broccoli, and Greek yogurt sauce in 22 minutes.

# 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 - ½ cup low-fat Greek yogurt
05 - ¼ cup low-fat cottage cheese
06 - ¼ 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 - 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 It:

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 simultaneously. Drain and reserve 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 while stirring constantly.
03 - Reduce heat to medium-low. Stir in Greek yogurt, cottage cheese, lemon juice, and lemon zest. Gradually add reserved pasta water in small increments while stirring until the sauce achieves a smooth, creamy consistency.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat all ingredients evenly with sauce. If the sauce appears too thick, add additional pasta water as needed.
05 - Stir in grated Parmesan and chopped parsley. Season with salt and black pepper to taste.
06 - Divide pasta among serving bowls. Sprinkle with additional Parmesan and fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • It delivers restaurant-level creaminess without a single drop of heavy cream, just tangy yogurt and a secret spoonful of cottage cheese.
  • You get over 40 grams of protein per bowl, so it actually keeps you full past nine oclock.
  • The whole thing comes together in one pot, which means less scrubbing and more time sitting down to eat.
  • Leftover rotisserie chicken finally has a purpose beyond sad desk lunches.
02 -
  • Do not skip reserving the pasta water, that starchy liquid is what makes the sauce cling instead of separating into a yogurt puddle at the bottom of the bowl.
  • Add the Greek yogurt off high heat or it will curdle and turn grainy, low and slow is the only way to keep it silky.
  • Taste the dish before serving because rotisserie chickens vary wildly in saltiness, and you might need more pepper or lemon juice to balance everything out.
03 -
  • Toss the hot pasta and broccoli with the sauce immediately after draining so the residual heat helps everything meld together without reheating.
  • Buy pre-shredded rotisserie chicken from the deli counter if your store offers it, it saves five minutes and your hands stay clean.
  • Double the garlic if you are cooking for garlic lovers, it never hurts and always makes the kitchen smell like home.
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