High Protein Rotisserie Chicken Broccoli Pasta (Print View)

Protein-packed skillet with rotisserie chicken, broccoli, and whole-wheat pasta in a tangy Greek yogurt sauce.

# Ingredient List:

→ 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, white and dark meat mixed

→ Sauce

04 - ½ cup low-fat Greek yogurt
05 - ¼ cup low-fat cottage cheese
06 - ¼ cup grated Parmesan cheese, plus extra for garnishing
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

# 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 together. 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 - Lower 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 until the sauce reaches a smooth and creamy consistency.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly. If the sauce is too thick, add another splash of pasta water.
05 - Stir in grated Parmesan and chopped parsley. Season with salt and black pepper to taste.
06 - Divide pasta among bowls, sprinkle with extra Parmesan and parsley, and serve immediately.

# Expert Tips:

01 -
  • It delivers 42 grams of protein per serving without any fancy supplements or complicated prep.
  • The whole thing comes together in one pot, so cleanup takes about three minutes.
  • Greek yogurt and cottage cheese create a creamy sauce that tastes indulgent but keeps the fat count reasonable.
  • You can swap the broccoli for whatever vegetable is lurking in your fridge and it still works beautifully.
02 -
  • Don't skip reserving the pasta water; those starches are what turn the yogurt and cottage cheese into a velvety sauce instead of a curdled mess.
  • Add the yogurt off high heat or it will break and turn grainy, which I learned the hard way the first time I tried to rush this recipe.
  • If you're reheating leftovers, add a splash of water or broth and warm gently on the stove; the microwave can make the sauce separate if you're not careful.
03 -
  • Use a rotisserie chicken that's still warm from the store; the meat shreds more easily and the flavors meld better into the sauce.
  • Taste the sauce before adding salt, because the Parmesan and pasta water both bring plenty of salinity on their own.
  • If you want even more protein, stir in a scoop of unflavored collagen peptides or top each bowl with a soft-boiled egg.
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