Save My neighbor dropped off a rotisserie chicken one evening when I mentioned I had no dinner plan, and I stared into the fridge wondering what to do with it. A head of broccoli sat in the crisper, a tub of Greek yogurt lingered on the top shelf, and a box of whole-wheat pasta waited in the pantry. I tossed it all together with garlic, lemon, and Parmesan, and twenty minutes later I had a creamy, protein-packed skillet that tasted like I'd spent an hour planning it. That accidental dinner became my go-to whenever I need something fast, filling, and actually good for me.
I started making this on Sunday nights when my family needed comfort food but I wanted something lighter than the usual mac and cheese. My youngest always picked out the broccoli until I started tossing it in at the last minute so it stayed bright green and just tender. Now she asks for the green trees with the lemony noodles, and I never correct her because it means she eats every bite. It's the kind of meal that sneaks vegetables and protein onto the table without anyone noticing they're eating well.
Ingredients
- Whole-wheat penne or fusilli pasta: The nutty flavor and extra fiber make this heartier than white pasta, and the ridges grab onto the creamy sauce beautifully.
- Broccoli florets: Fresh or frozen both work perfectly, just add them to the boiling pasta during the last two minutes so they stay crisp and vibrant.
- Shredded rotisserie chicken: A mix of white and dark meat keeps things juicy and flavorful, and it saves you from roasting a whole chicken yourself.
- Low-fat Greek yogurt: This tangy base thickens the sauce and adds creaminess plus a protein boost without any heavy cream.
- Low-fat cottage cheese: Blended into the sauce, it adds body and a subtle richness that balances the yogurt's tang.
- Grated Parmesan cheese: A little goes a long way for salty, nutty flavor, and I always keep extra on hand for sprinkling on top.
- Olive oil: Just enough to bloom the garlic and keep everything from sticking to the pot.
- Garlic, minced: Two cloves add a mellow, aromatic base, but I sometimes sneak in a third when no one's looking.
- Fresh lemon juice and zest: The juice brightens the sauce, and the zest adds a pop of citrus that makes the whole dish taste alive.
- Red pepper flakes: Optional, but a pinch adds a gentle warmth that plays nicely with the creamy lemon sauce.
- Salt and black pepper: Season to taste at the end, tasting as you go until it feels just right.
- Fresh parsley: Chopped and stirred in at the finish, it adds color and a fresh, grassy note that ties everything together.
Instructions
- Boil the pasta and broccoli together:
- Bring a large pot of salted water to a rolling boil, then add the whole-wheat pasta and cook for seven minutes. At the five-minute mark, toss in the broccoli florets so they cook alongside the pasta, then drain everything and reserve half a cup of the starchy cooking water.
- Sauté the garlic:
- In the same pot over medium heat, warm the olive oil and add the minced garlic and red pepper flakes if you like a little heat. Stir constantly for about thirty seconds until the garlic smells nutty and fragrant but hasn't turned golden.
- Build the creamy sauce:
- Lower the heat to medium-low and stir in the Greek yogurt, cottage cheese, lemon juice, and lemon zest. Gradually whisk in the reserved pasta water, a few tablespoons at a time, until the sauce is smooth, glossy, and pourable.
- Toss everything together:
- Add the shredded rotisserie chicken, cooked pasta, and broccoli to the pot, then gently toss until every piece is coated in the creamy sauce. If it looks too thick, add another splash of pasta water and stir until it loosens.
- Finish and season:
- Stir in the grated Parmesan and chopped parsley, then taste and adjust with salt and black pepper. The sauce should taste bright, garlicky, and just salty enough to make you want another bite.
- Serve immediately:
- Divide the pasta among bowls, sprinkle with extra Parmesan and a little more parsley if you have it, and serve right away while it's hot and creamy.
Save One night I doubled the batch and packed the leftovers into containers for lunch the next day, and my coworker asked if I'd brought restaurant takeout. I just smiled and said it was leftovers, but inside I felt proud that something this easy could look and taste like I'd tried hard. That's when I realized this recipe wasn't just dinner, it was my little kitchen secret that made me feel capable and creative.
How to Store and Reheat
This pasta keeps beautifully in the fridge for up to three days in an airtight container, though the sauce will thicken as it cools. When you reheat it, add a splash of water or a spoonful of Greek yogurt to bring back the creamy texture, and warm it gently in a skillet over low heat or in the microwave in thirty-second bursts. I've found that reheating on the stovetop gives you more control and keeps the broccoli from getting too soft.
Simple Swaps and Variations
If you don't have broccoli, cauliflower florets or frozen green peas work just as well and add their own sweetness to the dish. You can swap the whole-wheat pasta for chickpea or lentil pasta if you want even more protein, though the cook time might be a minute or two different. I've also stirred in a handful of baby spinach at the end, letting it wilt into the warm sauce, and it adds color without changing the flavor much at all.
Making It Your Own
This recipe is forgiving and loves little tweaks based on what you have or what you're craving. Sometimes I add a handful of cherry tomatoes at the end for bursts of sweetness, or I toss in a pinch of Italian seasoning if I want it to taste more herby. A drizzle of good olive oil on top before serving makes it feel restaurant-fancy, and toasted hemp seeds or a scoop of collagen peptides can sneak in even more protein if that's your goal.
- Swap cottage cheese for ricotta if you want a creamier, milder sauce.
- Add sun-dried tomatoes or roasted red peppers for a tangy, slightly sweet twist.
- Top with toasted pine nuts or slivered almonds for a little crunch and richness.
Save Every time I make this, I'm reminded that good food doesn't have to be complicated or take all evening. It just has to taste like you cared enough to throw in a little lemon zest and fresh parsley at the end.
Recipe FAQs
- → Can I use fresh chicken instead of rotisserie?
Yes, you can use cooked chicken breast or thighs. Simply cook, shred, and use the same amount as rotisserie chicken.
- → Is the sauce actually creamy without heavy cream?
The Greek yogurt and cottage cheese blend creates a silky smooth texture that feels indulgent while keeping things lighter.
- → What other vegetables work in this dish?
Cauliflower florets, green peas, spinach, or asparagus pieces can all substitute for broccoli based on preference.
- → Can I make this gluten-free?
Use gluten-free penne or fusilli pasta and ensure all other ingredients, especially seasonings, are certified gluten-free.
- → How long do leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to refresh the sauce.
- → Can I freeze this pasta?
The dairy-based sauce may separate when frozen and thawed. For best results, enjoy fresh or refrigerate leftovers.