Pin The first time I made this pasta, it was one of those Tuesdays where I had zero energy to cook but needed something that felt like real food. I grabbed a rotisserie chicken from the store and just started throwing things in a skillet, not expecting much. But when that creamy Greek yogurt sauce hit the warm pasta and broccoli, something magical happened. It became one of those recipes I find myself making at least twice a month now.
Last winter my sister came over exhausted from work and I made this for her. She took one bite and literally said, wait, this is healthy and demanded the recipe right there at the table. Now she makes it for her family every Sunday night.
Ingredients
- 12 ounces whole-wheat penne or fusilli pasta: Whole wheat adds fiber and a nutty flavor that stands up beautifully to the creamy sauce
- 3 cups broccoli florets: Fresh broccoli holds its texture better but frozen works in a pinch, just thaw slightly
- 2 cups shredded rotisserie chicken: Using both white and dark meat gives the best flavor and moisture
- ½ cup low-fat Greek yogurt: This creates the silky base while packing in extra protein
- ¼ cup low-fat cottage cheese: The secret ingredient that makes the sauce unbelievably creamy without being heavy
- ¼ cup grated Parmesan cheese: Adds that salty umami punch that pulls everything together
- 2 tablespoons olive oil: Needed to bloom the garlic and red pepper flakes properly
- 2 cloves garlic, minced: Fresh garlic makes all the difference here, do not use jarred
- 1 tablespoon fresh lemon juice: Cuts through the creaminess and brightens every bite
- 1 teaspoon lemon zest: Intensifies the lemon flavor without adding extra liquid
- ¼ teaspoon red pepper flakes: Optional but highly recommended for just a subtle warmth
- Salt and freshly ground black pepper: Essential for bringing all flavors forward
- 2 tablespoons chopped fresh parsley: Adds a fresh pop of color and flavor at the end
Instructions
- Cook the pasta and broccoli together:
- Bring a large pot of salted water to a boil, add the pasta and cook for 7 minutes, then toss in the broccoli at the 5-minute mark so everything finishes at the same time, draining and reserving that precious ½ cup pasta water.
- Build the flavor base:
- In the same pot over medium heat, warm the olive oil and sauté the minced garlic and red pepper flakes for just 30 seconds until fragrant, stirring constantly so nothing burns.
- Create the creamy sauce:
- Lower heat to medium-low and stir in Greek yogurt, cottage cheese, lemon juice and zest, gradually adding pasta water a few tablespoons at a time until the sauce is silky and smooth.
- Combine everything:
- Add the shredded chicken, cooked pasta and broccoli to the pot, tossing gently to coat everything in that luscious sauce, adding another splash of pasta water if it seems too thick.
- Finish with cheese and herbs:
- Stir in the grated Parmesan and fresh parsley, season with salt and pepper to taste, then serve immediately with extra Parmesan on the table.
Pin This recipe saved me during those first few months back at work after maternity leave when I needed something nutritious but had absolutely zero brainpower left for meal planning.
Make It Your Own
Swap in cauliflower florets or frozen green peas if broccoli is not your thing. I have even used zucchini chunks in the summer when my garden produces more than we can handle.
Storage and Meal Prep
This pasta actually keeps beautifully in the refrigerator for up to 3 days. When reheating, add a tiny splash of water and warm gently over low heat, stirring occasionally to bring the sauce back to life.
Protein Boost Options
Sometimes I stir in a scoop of unflavored collagen peptides or sprinkle toasted hemp seeds on top for an extra protein punch. It is completely optional but nice after a heavy workout.
- Leftovers pack perfectly for next-day lunches
- The sauce thickens overnight, so you might not need to add water when reheating
- This recipe doubles easily if you are meal prepping for the week
Pin This is the kind of dinner that makes you feel like you actually have your life together, even when you absolutely do not.
Recipe Q&A
- → What makes this dish high in protein?
This meal gets its substantial protein from the rotisserie chicken, Greek yogurt, cottage cheese, and Parmesan. Using whole-wheat pasta also contributes fiber and some additional protein, making it a very satisfying option.
- → Can I substitute the broccoli or pasta?
Absolutely! Feel free to use cauliflower florets or green peas instead of broccoli. For the pasta, fusilli or even a short cut like ziti would work well in place of penne. Ensure cooking times are adjusted accordingly.
- → How should I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to the pan or microwave-safe dish to help revive the sauce and prevent it from drying out.
- → What if I don't have rotisserie chicken?
You can easily use cooked, shredded chicken breast or thighs. Simply poach, bake, or pan-fry chicken breasts and shred them before adding to the dish. This maintains the protein content and flavor.
- → Can I adjust the spiciness?
Yes, the red pepper flakes are optional. If you prefer more heat, you can increase the amount. For a milder flavor, omit them entirely. A pinch of black pepper will still add a subtle warmth without the spice.
- → How do I ensure the sauce is smooth and creamy?
The key to a smooth sauce is to gradually add the reserved pasta water while stirring constantly over low heat. The combination of Greek yogurt and cottage cheese, along with the starch from the pasta water, creates a lovely, rich texture.