Rotisserie Chicken Broccoli Pasta (Printable)

Tender chicken and broccoli in a silky Greek yogurt Parmesan sauce with whole-wheat penne.

# 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 fresh chopped parsley
14 - Extra grated Parmesan, optional

# Directions:

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, 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 sauce reaches desired consistency and smoothness.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly. If sauce appears too thick, add additional pasta water as needed.
05 - Stir in grated Parmesan and fresh chopped parsley. Season with salt and black pepper to taste. Adjust sauce consistency if necessary.
06 - Divide pasta among individual bowls. Garnish with extra Parmesan and fresh parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in about twenty minutes using ingredients you probably already have on hand.
  • Greek yogurt and cottage cheese create a creamy sauce without the heavy cream or butter.
  • Whole-wheat pasta and shredded chicken pack in protein and fiber so you stay full for hours.
  • The bright lemon zest and garlic make every bite taste fresh instead of leftover.
02 -
  • Reserve that pasta water before you drain, it's the secret to a silky sauce that clings instead of clumps.
  • Don't crank the heat too high when you add the yogurt or it can break and turn grainy, keep it gentle and stir constantly.
  • Add the broccoli at the five-minute mark, not earlier, or it will turn mushy and lose its bright green color.
03 -
  • Taste the sauce before you add the chicken and pasta, it's easier to adjust lemon, salt, and pepper when it's just the base.
  • Use a mix of white and dark chicken meat for the best flavor and moisture, all white meat can taste a little dry.
  • If you want to make this dairy-free, swap the yogurt and cheese for a cashew cream and nutritional yeast, though the protein count will drop slightly.
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