High Protein Rotisserie Chicken Broccoli

The tangy smell of lemon zest hitting warm garlic oil stopped me mid-stir one Tuesday evening, reminding me why I keep coming back to this pasta. I'd grabbed a rotisserie chicken on autopilot after work, stared at the broccoli in my crisper, and decided to skip the usual roast-and-serve routine. What came together in under twenty-five minutes felt like a small kitchen victory: creamy, bright, and filling enough that I didn't wander back to the fridge an hour later. Sometimes the best recipes are the ones you stumble into when you're too tired to overthink.

I made this for my neighbor after she mentioned feeling stuck in a dinner rut, and she texted me two days later asking for the recipe again because her kids actually ate the broccoli without complaint. Watching her face light up when she tasted the lemony sauce reminded me that good food doesn't have to be complicated. It just has to taste like you cared enough to make it from scratch, even if scratch means a shortcut chicken and a jar of minced garlic. That night, I realized this pasta had quietly become my go-to for feeding people I want to impress without stressing out.

Ingredients

• Whole-wheat penne or fusilli pasta: The nutty flavor and extra fiber make this feel heartier than regular pasta, and it holds onto the creamy sauce beautifully without getting soggy.
• Broccoli florets: Fresh or frozen both work, and adding them to the pasta water in the last two minutes saves you a pan and keeps their bright green color intact.
• Shredded rotisserie chicken: A mix of white and dark meat gives you the best texture and flavor; the dark meat stays juicy and adds richness the white meat alone can't match.
• Low-fat Greek yogurt: This is the base of the sauce, delivering tang and creaminess with a protein boost that sour cream or heavy cream can't offer.
• Low-fat cottage cheese: Blended into the yogurt, it makes the sauce silkier and adds even more protein; you won't taste the curds once everything is stirred together.
• Grated Parmesan cheese: A little goes a long way for that salty, umami punch, and always grate it fresh if you can for the best melt and flavor.
• Olive oil: Just enough to bloom the garlic and coat the sauce without making it greasy.
• Garlic, minced: Two cloves give a warm, aromatic backbone; if you use jarred, drain off any excess liquid first.
• Fresh lemon juice and zest: The juice adds brightness, but the zest is where the real citrus magic lives, infusing the sauce with oils that smell incredible.
• Red pepper flakes: Optional, but a pinch wakes up the whole dish with gentle heat that doesn't overpower the lemon.
• Salt and black pepper: Taste before serving because the Parmesan and rotisserie chicken are already salty, and you might need less than you think.
• Fresh parsley: A handful of chopped parsley at the end adds color and a hint of freshness that makes the pasta look as good as it tastes.

Instructions

Boil the pasta and broccoli together:

Bring a large pot of salted water to a rolling boil, add the pasta, and set a timer for seven minutes. At the five-minute mark, toss in the broccoli so both finish at the same time, then drain and reserve half a cup of the starchy cooking water.

Bloom the garlic:

In the same pot over medium heat, warm the olive oil and add the minced garlic and red pepper flakes if you're using them. Stir constantly for thirty seconds until the garlic smells toasty and golden but not browned.

Build the creamy sauce:

Lower the heat to medium-low and stir in the Greek yogurt, cottage cheese, lemon juice, and lemon zest. Add the reserved pasta water a few tablespoons at a time, whisking gently until the sauce is smooth, glossy, and pourable.

Toss everything together:

Add the shredded chicken, cooked pasta, and broccoli to the pot and toss gently to coat every piece. If the sauce feels too thick, splash in more pasta water until it clings to the noodles without pooling at the bottom.

Finish with Parmesan and parsley:

Stir in the grated Parmesan and most of the chopped parsley, then taste and adjust the salt and black pepper. The cheese will melt into the sauce and give it a final layer of savory richness.

Serve hot:

Divide the pasta among four bowls, sprinkle with extra Parmesan and the remaining parsley, and serve immediately while the sauce is still creamy and warm.

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The first time I reheated leftovers, I added a splash of water to the pan and covered it with a lid, and the sauce came back to life as if I'd just made it. My brother tried a bowl the next day and said it tasted better than the night before, which I didn't believe until I tried it myself. There's something about the flavors melding overnight that makes this pasta feel like a gift to your future self.

Choosing Your Pasta Shape

Penne and fusilli both work because their ridges and curves grab onto the creamy sauce, but I've also used rigatoni and cavatappi with great results. Whole-wheat pasta adds a slightly nutty flavor that complements the lemon and garlic, but if you prefer regular pasta or a gluten-free variety, the sauce adapts easily. Just cook according to package directions and remember to toss the broccoli in during the last two minutes so everything finishes together.

Making It Ahead

You can prep the ingredients the night before: shred the chicken, chop the parsley, and measure out the yogurt and cottage cheese so everything is ready to go. I don't recommend fully cooking and storing the pasta assembled because the sauce can dry out, but if you do, keep it in an airtight container and reheat gently with a few tablespoons of water or broth. The flavors stay bright for up to three days, and I've even packed it cold for lunch and enjoyed it at room temperature.

Substitutions and Add-Ins

Swap the broccoli for cauliflower florets, snap peas, or frozen green peas if that's what you have on hand. For extra vegetables, toss in halved cherry tomatoes or sautéed spinach just before serving. If you want even more protein, stir in a scoop of unflavored collagen peptides or sprinkle toasted hemp seeds on top.

• Try smoked paprika instead of red pepper flakes for a different kind of warmth.
• Add a handful of baby kale in the last minute of cooking for extra greens.
• Finish with a drizzle of good olive oil and a few torn basil leaves if you have them.

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This pasta has become my answer to busy weeknights when I want something that feels nourishing without requiring a plan. It's the kind of meal that makes you feel capable and cared for at the same time.

Recipe Q&A

→ Can I use fresh chicken instead of rotisserie?

Absolutely. You can cook 2 boneless chicken breasts and shred them, or use leftover cooked chicken from another meal. Just season the meat well before adding it to the pasta.

→ What pasta shapes work best?

Whole-wheat penne or fusilli are ideal because their ridges and curves hold the creamy sauce beautifully. Short pasta with texture works better than smooth varieties like spaghetti.

→ Is the sauce safe from curdling?

The key is keeping the heat at medium-low when adding the dairy. Removing the pot from direct heat briefly also helps stabilize the yogurt and cottage cheese.

→ Can I make this gluten-free?

Yes, simply swap the whole-wheat pasta for your favorite gluten-free penne or fusilli. Brown rice or chickpea pasta both work wonderfully here.

→ How do I store and reheat leftovers?

Keep refrigerated in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to loosen the sauce if needed.