High Protein Rotisserie Chicken Broccoli (Printable Version)

Juicy rotisserie chicken and fresh broccoli tossed in a creamy Greek yogurt sauce with garlic, lemon, and Parmesan over whole-wheat penne.

# 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 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 fresh chopped 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 -
  • High protein without the heavy, greasy feeling that usually comes with it, thanks to Greek yogurt doing the heavy lifting instead of cream.
  • The whole thing comes together in under 25 minutes, making it impossible to talk yourself out of cooking on a weeknight.
  • Leftovers actually taste better the next day when the lemon and garlic have had time to get to know each other.
02 -
  • Do not let the yogurt sauce boil after you add the yogurt, or it will split and break into grainy little curds, something I learned by ignoring this advice on my first attempt.
  • Reserving pasta water is not optional even though it seems excessive, because that starch is what transforms the sauce from separated ingredients into something that actually clings to the pasta.
03 -
  • Buy your rotisserie chicken a few hours before cooking if possible, so it's cooled down and easier to shred into larger, more appealing pieces instead of tiny flakes.
  • The lemon zest matters more than the juice, so don't skip it even if you're tempted, because zest carries the oil that makes the whole dish bright and prevents it from tasting flat or heavy.
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