High Protein Rotisserie Chicken Broccoli (Printable)

Protein-rich skillet pasta with rotisserie chicken, broccoli, and creamy Greek yogurt sauce.

# 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, 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 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 chopped fresh parsley
14 - Extra grated Parmesan, optional

# How to Make It:

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, reserving 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 is smooth and creamy.
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 Advice:

01 -
  • It uses rotisserie chicken so you skip the most time-consuming step and still get deep, savory flavor.
  • Greek yogurt and cottage cheese create a creamy sauce that feels indulgent but keeps the protein count high and the fat low.
  • Everything cooks in one pot after the pasta drains, which means fewer dishes and faster cleanup.
  • The lemon zest and garlic brighten the whole dish in a way that makes each bite feel fresher than the last.
02 -
  • Reserve that pasta water before you drain, because its starch is the secret to a sauce that clings instead of separates.
  • Keep the heat low when you add the yogurt or it can break and turn grainy; patience here makes all the difference.
  • Toss the pasta gently so the broccoli florets stay intact and don't turn to mush.
03 -
  • Use a mix of white and dark rotisserie chicken meat for the best flavor and moisture; all white meat can taste dry in comparison.
  • Grate your Parmesan fresh from a block rather than using pre-grated; it melts smoother and tastes sharper.
  • Zest the lemon before you juice it, and use a microplane to avoid the bitter white pith.
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