High Protein Rotisserie Chicken Broccoli

My neighbor handed me half a rotisserie chicken one Tuesday evening, still warm in its plastic dome, and I stared into my fridge wondering what to do with it. A head of broccoli sat in the crisper, a tub of Greek yogurt I'd bought for breakfast, and suddenly I had a plan. Twenty minutes later, I was scraping my bowl clean, amazed that something so simple could taste this bright and satisfying. That little accident became my weeknight rescue, the kind of dinner that makes you feel like you've got it together even when you absolutely don't.

I made this for my brother the night he moved into his new apartment, and we sat on his kitchen floor eating out of mismatched bowls. He kept asking if I'd added cream, convinced the sauce was richer than yogurt could manage. When I showed him the empty tub, he laughed and took a photo of the label. Now he texts me every few weeks with a picture of his own version, sometimes with peas instead of broccoli, sometimes with extra garlic.

Ingredients

• Whole-wheat penne or fusilli pasta: The nutty flavor stands up to the tangy sauce, and the extra fiber keeps you full longer than white pasta.
• Broccoli florets: Fresh or frozen both work, but frozen saves chopping time and they steam perfectly in the pasta water.
• Shredded rotisserie chicken: The mix of white and dark meat adds richness without any extra cooking, and the skin-on flavor soaks into every bite.
• Low-fat Greek yogurt: This is the magic base, thick and tangy, that turns into a creamy sauce when thinned with pasta water.
• Low-fat cottage cheese: Blended in, it adds body and a mild creaminess that balances the yogurt's tang.
• Grated Parmesan cheese: Salty and nutty, it thickens the sauce and adds that umami punch that makes you reach for seconds.
• Olive oil: Just enough to bloom the garlic and keep the sauce silky.
• Garlic, minced: Two cloves perfume the whole pot, but I've gone up to four when I need the comfort.
• Fresh lemon juice and zest: The zest is the secret, bright and floral, lifting the whole dish out of the ordinary.
• Red pepper flakes: Optional, but a pinch wakes everything up with a gentle warmth.
• Salt and black pepper: Season boldly, the yogurt needs it.
• Fresh parsley: Chopped and stirred in at the end, it adds color and a fresh, grassy note.

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 7 minutes. At the 5-minute mark, drop in the broccoli so both finish at the same time, then drain and save half a cup of the starchy cooking water.

Toast the garlic:

Return the empty pot to medium heat, pour in the olive oil, and add the garlic and red pepper flakes. Stir constantly for 30 seconds until the garlic turns golden and smells sweet, watching closely so it doesn't burn.

Build the creamy sauce:

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

Toss everything together:

Add the shredded chicken, cooked pasta, and broccoli to the pot. Gently fold everything together until every piece is coated, adding another splash of pasta water if the sauce feels too tight.

Finish with Parmesan and parsley:

Stir in the grated Parmesan and chopped parsley, then taste and adjust the salt and pepper. The sauce will cling to the pasta and thicken as it cools.

Serve warm:

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

Save

One rainy Sunday, I doubled the recipe and brought it to a potluck, nervous that no one would want healthy pasta. By the time I looked up, the bowl was empty and three people were asking if I'd written it down. One friend texted me later that her kids ate broccoli without complaining for the first time in months. That's when I realized this wasn't just dinner, it was the kind of recipe that makes you feel capable and generous at the same time.

Making It Your Own

Swap the broccoli for cauliflower florets or frozen peas if that's what you have on hand. I've stirred in spinach at the very end, letting it wilt into the sauce, and once I used shredded turkey breast from Thanksgiving leftovers. The sauce is forgiving, it welcomes whatever protein or vegetable needs using up, and still tastes like you planned it all along.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the sauce thickens as it sits. When you reheat, add a splash of water or broth to the pan and warm gently over low heat, stirring until the sauce loosens and coats the pasta again. I've eaten this cold straight from the container at my desk more times than I'll admit, and it's still good, if a little less creamy.

Boosting the Protein Even More

If you're chasing higher protein numbers, stir in a scoop of unflavored collagen peptides with the yogurt, it dissolves invisibly and adds another 10 grams per serving. I've also topped bowls with toasted hemp seeds or a handful of white beans, both tricks I learned from a trainer friend who made me promise to eat more after workouts.

• Use an extra half cup of cottage cheese for an even thicker, creamier sauce.
• Toss in a handful of baby spinach or arugula right before serving for extra greens.
• Finish with a drizzle of good olive oil and a squeeze of fresh lemon for brightness.

Save

This is the pasta I make when I need dinner to feel like a win, fast, filling, and brighter than the day deserves. I hope it becomes your weeknight rescue too.

Recipe FAQs

→ Can I use regular pasta instead of whole-wheat?

Yes, regular penne or fusilli works perfectly. Adjust cooking time according to package directions since white pasta typically cooks faster than whole-wheat varieties.

→ What can I substitute for Greek yogurt?

Sour cream or plain Greek yogurt with similar fat content can replace the Greek yogurt. For a dairy-free option, try unsweetened coconut yogurt or cashew cream, though the texture will differ slightly.

→ Is this dish freezer-friendly?

The pasta and sauce can be frozen for up to 2 months, but the texture may become slightly grainy upon reheating due to the Greek yogurt. For best results, refrigerate leftovers and consume within 3 days.

→ How do I prevent the sauce from curdling?

Keep the heat at medium-low when adding the dairy mixture, and stir constantly. Gradually incorporating the warm pasta water helps temper the sauce and prevents separation from temperature shock.

→ Can I make this vegetarian?

Replace the rotisserie chicken with chickpeas, white beans, or cubed tofu. You may want to increase the Parmesan or add nutritional yeast to maintain the protein content and savory depth.

→ What vegetables work well as broccoli substitutes?

Cauliflower florets, green peas, asparagus pieces, or chopped spinach all complement the creamy sauce nicely. Adjust cooking times accordingly—frozen peas need just 2-3 minutes, while fresh asparagus may require 4-5 minutes.