Save to Pinterest My neighbor handed me a warm rotisserie chicken through the fence one Thursday evening, insisting she'd bought two by mistake. I had broccoli wilting in the crisper and half a box of whole-wheat penne, so I tossed together this creamy skillet pasta on pure instinct. The Greek yogurt sauce came out so silky and bright with lemon that my kids scraped their bowls clean without a single complaint. Since that night, I've made it at least once a week, and it still feels like a small weeknight miracle every time.
I made this for my sister after her evening yoga class, and she stood at the counter eating straight from the skillet, fork in hand. She kept saying she couldn't believe something this creamy could be this light. We ended up sitting on the kitchen floor with the pan between us, talking until the pasta cooled and we had to reheat it in the microwave.
Ingredients
- Whole-wheat penne or fusilli pasta: The nutty flavor stands up to the tangy yogurt sauce, and the extra fiber keeps you full longer than regular pasta ever could.
- Broccoli florets: Fresh or frozen both work perfectly; I toss them right into the boiling pasta water so they finish at the same time and soak up all that starchy goodness.
- Shredded rotisserie chicken: Use a mix of white and dark meat for the best flavor and moisture, and don't be shy about pulling it apart with your hands while it's still warm.
- Low-fat Greek yogurt: This is the magic ingredient that makes the sauce creamy and tangy without any heavy cream; just make sure it's plain and unflavored.
- Low-fat cottage cheese: Blended into the sauce, it adds body and a subtle richness that you can't quite name but absolutely notice.
- Grated Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded stuff, so grab a block if you can.
- Olive oil: A couple tablespoons bloom the garlic and red pepper flakes, building a fragrant base for everything else.
- Garlic, minced: Two cloves give just enough bite without overpowering the delicate yogurt; mince them fine so they melt into the sauce.
- Fresh lemon juice and zest: The zest adds bright, floral notes that wake up the whole dish, while the juice balances the richness with a gentle acidity.
- Red pepper flakes: Optional, but a quarter teaspoon adds a whisper of heat that makes every bite a little more interesting.
- Salt and black pepper: Season at the end so you can taste and adjust after the Parmesan goes in.
- Fresh parsley: Chopped parsley adds a pop of green and a fresh, grassy finish that makes the dish feel complete.
Instructions
- Boil the pasta and broccoli together:
- Bring a large pot of salted water to a rolling boil, add the pasta, and cook for 7 minutes total. At the 5-minute mark, toss in the broccoli florets so everything finishes at once, then drain and save half a cup of that starchy pasta water.
- Bloom the garlic:
- In the same pot over medium heat, warm the olive oil, add the minced garlic and red pepper flakes, and sauté for 30 seconds, stirring constantly so the garlic turns golden and fragrant without burning.
- 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, silky, and pourable.
- Toss everything together:
- Add the shredded rotisserie chicken, cooked pasta, and broccoli to the pot and gently toss to coat every piece evenly. If the sauce feels too thick, add another splash of pasta water until it clings beautifully to the noodles.
- Finish and season:
- Stir in the grated Parmesan and chopped parsley, then taste and season with salt and black pepper. The cheese will add saltiness, so go easy at first.
- Serve warm:
- Divide the pasta among bowls, sprinkle with extra Parmesan and a pinch of parsley, and serve immediately while the sauce is still glossy and warm.
Save to Pinterest One Sunday afternoon, I made a double batch and packed it into containers for my friend recovering from surgery. She texted me later that night saying it was the first meal in days that actually tasted like comfort instead of obligation. That's when I realized this pasta isn't just quick and healthy; it's the kind of food that shows up when people need it most.
How to Store and Reheat
This pasta keeps beautifully in an airtight container in the fridge for up to three days, though the sauce thickens as it sits. When you're ready to eat, transfer a portion to a small pot, add a few tablespoons of water or chicken broth, and warm it gently over medium-low heat, stirring occasionally. The steam and liquid will bring the sauce back to life, and it'll taste almost as good as the first night.
Easy Substitutions
If broccoli isn't your thing, swap in cauliflower florets, green peas, or even chopped asparagus; they all play nicely with the lemony yogurt sauce. You can use regular pasta instead of whole-wheat, but I love the nutty chew it adds. For a vegetarian version, skip the chicken and toss in white beans or chickpeas, and you'll still get plenty of protein and heartiness.
Serving Suggestions
I like to serve this pasta with a simple arugula salad dressed in olive oil and lemon, or a few slices of crusty bread to mop up any extra sauce. On nights when I want a little crunch, I'll sprinkle toasted pine nuts or hemp seeds on top, and sometimes I'll add a drizzle of good olive oil just before serving.
- Pair it with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio.
- Double the batch and pack the leftovers for work lunches; it travels well and tastes even better the next day.
- If you're feeding kids, tone down the garlic and skip the red pepper flakes, then let them add their own Parmesan at the table.
Save to Pinterest This pasta has become my go-to answer when I want something nourishing without spending an hour in the kitchen. Every time I make it, I'm reminded that the best recipes are the ones that feel like a hug, not a chore.
Recipe Q&A
- → Can I use regular pasta instead of whole-wheat?
Yes, regular white pasta works perfectly. Whole-wheat adds fiber and nutrients, but the cooking time remains the same. Just adjust the sauce consistency as needed since white pasta releases less starch into the water.
- → What can I substitute for Greek yogurt?
Sour cream or full-fat yogurt provide similar tanginess. For a dairy-free option, try unsweetened coconut yogurt or cashew cream, though the flavor profile will change slightly.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to revive the creamy texture. The pasta may absorb more liquid overnight.
- → Can I make this ahead of time?
The sauce and chicken can be prepped up to 2 days in advance. Cook the pasta fresh before serving, as reheated pasta tends to become mushy. Store components separately and combine when ready to eat.
- → Is this suitable for meal prep?
Absolutely. Portion into individual containers for easy lunches throughout the week. The protein-rich combination keeps you satisfied, and flavors actually improve after a day in the refrigerator.
- → Can I use fresh chicken instead of rotisserie?
Baked, grilled, or poached chicken breasts work great. Simply cook, shred, and season before adding to the dish. You'll need about 2 cups shredded meat from roughly 1 pound of raw chicken.