High Protein Rotisserie Chicken Broccoli (Print)

Tender rotisserie chicken and bright broccoli with whole-wheat pasta in a silky Greek yogurt and Parmesan sauce. A quick, satisfying meal.

# Ingredients:

→ Pasta & Vegetables

01 - 12 ounces whole-wheat penne or fusilli pasta
02 - 3 cups broccoli florets, fresh or frozen

→ 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
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese

# Instructions:

01 - Bring a large pot of salted water to a rolling boil. Add whole-wheat pasta and cook for 7 minutes. At the 5-minute mark, add broccoli florets so both finish cooking simultaneously. Drain thoroughly, reserving ½ cup of starchy pasta water.
02 - Return the same pot to medium heat and warm olive oil. Add minced garlic and red pepper flakes; sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
03 - Reduce heat to medium-low. Stir in Greek yogurt, cottage cheese, lemon juice, and lemon zest. Gradually incorporate reserved pasta water, a few tablespoons at a time, whisking continuously until sauce achieves smooth, creamy consistency.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly with the sauce. If mixture appears too thick, add another splash of pasta water to reach desired consistency.
05 - Stir in grated Parmesan and chopped parsley until evenly distributed. Season generously with salt and black pepper, adjusting to taste preference.
06 - Divide pasta among serving bowls. Sprinkle generously with extra Parmesan and fresh parsley. Serve while hot for optimal texture and flavor.

# Pro Tips:

01 -
  • This comes together in under 25 minutes but tastes like you spent much longer on it
  • The Greek yogurt sauce is lighter than cream-based versions but still incredibly satisfying
  • Whole-wheat pasta and all that chicken mean you are getting serious protein without even trying
02 -
  • Add pasta water gradually, not all at once, or you might end up with a sauce that is too thin
  • Keep the heat low once you add the Greek yogurt to prevent it from separating
  • The sauce will thicken as it sits, so err on the side of slightly looser when tossing
03 -
  • Buy a good quality rotisserie chicken since it is the star of the dish
  • Room temperature Greek yogurt incorporates more smoothly than cold
  • Grate your own Parmesan for the best melting and flavor
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