Rotisserie Chicken Broccoli Pasta

My neighbor knocked one Thursday evening holding a foil-wrapped rotisserie chicken and asked if I had any quick ideas. I had broccoli wilting in the crisper and half a box of whole-wheat penne, so I tossed it all together with some Greek yogurt I'd bought for breakfast. The sauce came together so creamy and bright that we stood at the stove eating straight from the pot. Now I keep a rotisserie chicken in the fridge most weeks just so I can make this again.

I made this for my sister after her evening shift at the hospital, and she scraped her bowl clean before I even sat down. She said the lemon zest woke everything up in a way she didn't expect from such simple ingredients. We talked about how rare it is to find a weeknight pasta that doesn't leave you sluggish, and she asked me to text her the recipe before she left. I did, and now she makes it every Tuesday.

Ingredients

• Whole-wheat penne or fusilli pasta: The nutty flavor pairs beautifully with the tangy yogurt sauce, and the extra fiber keeps you full longer than white pasta ever could.
• Broccoli florets: Fresh or frozen both work perfectly, and adding them to the boiling pasta in the last two minutes means one less pot to wash.
• Shredded rotisserie chicken: A mix of white and dark meat gives you the best flavor and keeps the dish moist without any extra work.
• Low-fat Greek yogurt: This is the secret to a silky sauce that clings to every piece of pasta without feeling heavy or rich.
• Low-fat cottage cheese: Blended into the sauce, it adds creaminess and a subtle tang that balances the Parmesan beautifully.
• Grated Parmesan cheese: Use the real stuff, not the shelf-stable kind, because it melts smoother and tastes sharper.
• Olive oil: Just enough to bloom the garlic and coat the pot so nothing sticks.
• Garlic, minced: Fresh cloves make all the difference, and cooking them for only thirty seconds keeps them sweet instead of bitter.
• Fresh lemon juice and zest: The zest is where the magic lives, bringing brightness without any extra liquid that would thin the sauce.
• Red pepper flakes: Optional, but a pinch wakes up the whole dish with a gentle warmth.
• Salt and black pepper: Taste before you serve, because rotisserie chickens vary wildly in how much salt they carry.
• Fresh parsley: Chopped right before serving, it adds color and a clean herbal note that cuts through the richness.

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 seven minutes. At the five-minute mark, toss in the broccoli florets so they cook just until tender-crisp, then drain everything and save half a cup of that starchy pasta water.

Bloom the garlic:

In the same pot over medium heat, warm the olive oil and add the minced garlic and red pepper flakes if you like a little heat. Stir constantly for thirty seconds until the garlic smells sweet and fragrant, then pull the pot off the heat so nothing burns.

Build the creamy sauce:

Lower the heat to medium-low and stir in the Greek yogurt, cottage cheese, lemon juice, and lemon zest. Add the reserved pasta water a few tablespoons at a time, whisking gently until the sauce becomes smooth and pourable.

Toss everything together:

Add the shredded rotisserie chicken, cooked pasta, and broccoli to the pot, then toss gently with tongs until every piece is coated. If the sauce feels too thick, add another splash of pasta water and toss again.

Finish with cheese and herbs:

Stir in the grated Parmesan and chopped parsley, then taste and adjust the salt and black pepper. The sauce should cling to the pasta like a soft blanket.

Serve immediately:

Divide the pasta among four bowls, sprinkle extra Parmesan and parsley on top, and bring it to the table while it's still steaming.

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One rainy Saturday I made a double batch and portioned it into glass containers for the week ahead. My husband grabbed one for lunch at work and texted me a photo of his empty container with the message, This is dangerously good. That night I found him eating the last portion cold, straight from the fridge, and he didn't even look sorry.

How to Pick the Best Rotisserie Chicken

Look for a chicken that still feels warm and smells garlicky or herby, not just salty. The skin should be golden and taut, not wrinkled or dry, because that tells you it has been sitting under the heat lamp too long. I always give it a gentle press on the breast, and if it feels firm and springy it is fresh enough to shred beautifully into the pasta.

Storing and Reheating Without Losing the Creaminess

Store leftovers in an airtight container in the fridge for up to three days, but do not expect the sauce to stay as silky. When you reheat, add a tablespoon or two of water or milk and warm it gently on the stove over low heat, stirring often. The microwave will split the yogurt and turn the sauce grainy, so take the extra two minutes on the stovetop and thank yourself later.

Simple Swaps and Add-Ins

If you do not have broccoli, cauliflower florets or frozen peas work just as well and cook in the same amount of time. For a heartier version, toss in a handful of baby spinach at the very end so it wilts into the sauce. You can also stir in sun-dried tomatoes for a sweet-tart punch or top each bowl with toasted pine nuts for extra crunch and healthy fats.

• Swap rotisserie chicken for leftover turkey or even canned tuna if that is what you have on hand.
• Use gluten-free pasta and check your cheese labels if you need to keep this recipe celiac-friendly.
• Stir in a scoop of unflavored collagen peptides or nutritional yeast for even more protein without changing the flavor.

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This pasta taught me that weeknight dinners do not need to be complicated to feel like a real meal. Keep a rotisserie chicken around, and you are always twenty minutes away from something worth sitting down for.

Recipe Questions & Answers

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

Yes, regular penne or fusilli works perfectly fine. Whole-wheat pasta adds extra fiber and protein, but the cooking time may decrease by 1-2 minutes so check for doneness earlier.

→ Is the yogurt sauce safe to heat?

Greek yogurt can curdle if boiled, but this method keeps the heat at medium-low and gradually incorporates pasta water, which stabilizes the dairy. Stir constantly and avoid high heat for a smooth, creamy sauce.

→ Can I make this with raw chicken instead?

Absolutely. Dice 1.5 pounds of boneless chicken breasts, sauté in olive oil until cooked through (about 6-7 minutes), then remove and set aside. Proceed with the garlic and sauce, then stir the cooked chicken back in at step 4.

→ How do I prevent the sauce from separating when reheating?

Add a splash of water or broth when reheating and warm gently over low heat. The pasta water helps emulsify the sauce, and gentle reheating preserves the creamy texture without breaking the dairy.

→ What can I substitute for cottage cheese if I don't have any?

Use an additional ¼ cup of Greek yogurt for a tangier sauce, or swap in light cream cheese or mascarpone for extra richness. The cottage cheese adds protein and creaminess without much fat.

→ Can I freeze this dish?

Freezing isn't recommended as the yogurt-based dairy sauce can separate and become grainy when thawed. However, leftovers keep beautifully in the refrigerator for 3 days and reheat well with a little added water.