Save The first time I made this pasta, I was staring at a grocery store rotisserie chicken, wondering how to stretch it into something that felt like a real meal instead of just leftover chicken. I threw together what I had in my fridge, not expecting much, but the way the tangy Greek yogurt sauce clung to the whole-wheat penne made my husband pause mid-bite and ask for seconds.
I discovered this technique during a particularly busy week when I needed something nourishing but fast. The broccoli goes right into the boiling pasta during the last two minutes, turning into bright green tender florets that soak up that garlicky yogurt sauce like they were made for each other.
Ingredients
- 12 ounces whole-wheat penne or fusilli pasta: Whole-wheat pasta holds up beautifully to the creamy sauce and adds nutty depth that white pasta lacks
- 3 cups broccoli florets: Fresh broccoli yields the best texture, but frozen works in a pinch, just add it a minute earlier
- 2 cups shredded rotisserie chicken: Mix white and dark meat for the best flavor and moisture, skin removed for a lighter dish
- ½ cup low-fat Greek yogurt: Full-fat Greek yogurt adds richness, but low-fat still creates that velvety texture we love
- ¼ cup low-fat cottage cheese: This secret ingredient melts into the sauce, adding protein and making it extra silky
- ¼ cup grated Parmesan cheese: freshly grated Parmesan melts better and tastes brighter than the pre-grated stuff
- 2 tablespoons olive oil: Extra virgin olive oil adds a fruity base that carries the garlic flavor beautifully
- 2 cloves garlic, minced: Fresh garlic is non-negotiable here, it blooms in the hot oil and perfumes the whole dish
- 1 tablespoon fresh lemon juice plus 1 teaspoon zest: Both the juice and zest are needed to cut through the creamy elements
- ¼ teaspoon red pepper flakes: Just enough heat to make things interesting without overwhelming the palate
- 2 tablespoons chopped fresh parsley: Parsley adds a fresh finish that makes the dish look like it came from a restaurant
Instructions
- Boil the pasta:
- Salt your water generously until it tastes like the sea, add pasta, and set a timer for 7 minutes, then at minute 5, drop in broccoli so everything finishes together
- Build the flavor base:
- In the same warm pot, sizzle garlic and red pepper flakes in olive oil for just 30 seconds until fragrant, watching carefully so it does not burn
- Create the creamy sauce:
- Lower the heat completely, stir in Greek yogurt, cottage cheese, lemon juice, and zest, then whisk in reserved pasta water a few tablespoons at a time until smooth
- Bring it all together:
- Add shredded chicken and the drained pasta broccoli mixture to the pot, tossing gently with tongs until everything gets coated in that silky sauce
- Finish with flair:
- Stir in Parmesan and parsley, taste and adjust seasoning with salt and plenty of black pepper, then serve immediately in warm bowls
Save This recipe has become my go-to when friends drop by unexpectedly because it looks impressive but comes together in under 30 minutes. I love watching people take that first bite, their eyes widening at how something so healthy can taste this indulgent.
Making It Your Own
Swapping in cauliflower florets works beautifully if broccoli is not your thing, and I have even used frozen peas when that was all I had in the freezer. The key is keeping the vegetable to pasta ratio similar so the sauce still clings to everything perfectly.
Storage Secrets
This pasta keeps remarkably well for three days in the refrigerator, though the sauce does thicken up considerably. I always reheat leftovers with a splash of water, stirring over medium-low heat until that creamy consistency returns.
Protein Boosts
Sometimes I stir in unflavored collagen peptides or top each bowl with toasted hemp seeds for an extra protein punch. These additions do not change the flavor but make this already protein-rich meal even more satisfying after a workout.
- For extra crunch, toast some pine nuts or chopped walnuts and sprinkle them on top just before serving
- A drizzle of high-quality olive oil right before plating adds a luxurious finish
- Fresh basil leaves can replace parsley in the summer months for a different aromatic profile
Save There is something deeply satisfying about turning a simple rotisserie chicken into a meal that feels both comforting and nourishing. This pasta has saved countless weeknight dinners in my house.
Recipe FAQ
- → What makes this dish high in protein?
This dish gets its significant protein boost from shredded rotisserie chicken, whole-wheat pasta, Greek yogurt, and cottage cheese, providing a satisfying and nutritious meal.
- → Can I use a different type of pasta?
Absolutely! While whole-wheat penne or fusilli are recommended for their texture and fiber content, any short pasta shape like rigatoni or farfalle would work well. Adjust cooking times as needed.
- → Are there any substitutions for broccoli?
Certainly. If you prefer, cauliflower florets, green peas, or even spinach (stirred in at the end) make excellent alternatives to broccoli, allowing for variety in your meals.
- → How can I adjust the creaminess of the sauce?
The sauce's creaminess can be easily adjusted using reserved pasta water. Add it gradually, a tablespoon at a time, until you reach your desired consistency. For a richer sauce, a splash of milk or cream could be used.
- → How long do leftovers keep?
Leftovers store well in an airtight container in the refrigerator for up to 3 days. When reheating, add a small splash of water or broth to help revive the sauce and prevent it from drying out.
- → Is this suitable for meal prepping?
Yes, this dish is fantastic for meal prepping. Its ingredients hold up well when refrigerated, and it reheats easily, making it a convenient option for lunches or quick dinners throughout the week.