Rotisserie Chicken Broccoli Pasta (Printable)

Whole-wheat penne tossed with rotisserie chicken, broccoli, and a tangy Greek yogurt Parmesan sauce for a protein-packed 22-minute dinner.

# What You’ll Use:

→ 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 chopped fresh parsley
14 - Extra grated Parmesan cheese, optional

# How-To:

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 and reserve 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 reaches a smooth and creamy consistency.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly. Add additional pasta water if the sauce is too thick.
05 - Stir in grated Parmesan and chopped parsley. Season with salt and black pepper to taste.
06 - Divide pasta among serving bowls, sprinkle with extra Parmesan and parsley, and serve immediately.

# Expert Advice:

01 -
  • One pot does all the work, so cleanup takes less than five minutes.
  • Rotisserie chicken means dinner is done before you even get hungry.
  • Greek yogurt sneaks in protein without any heavy cream or extra fat.
  • Leftovers actually taste better the next day when the garlic mellows out.
02 -
  • Reserve that pasta water before you drain, because once it goes down the sink you cannot get the creamy texture back.
  • Do not let the garlic cook longer than thirty seconds or it will turn bitter and ruin the whole sauce.
  • Add the yogurt off the heat or on very low heat so it does not curdle and turn grainy.
  • If reheating leftovers, add a splash of water or milk and warm gently on the stove, not in the microwave.
03 -
  • Use a mix of white and dark meat from the rotisserie chicken because dark meat keeps the pasta moist and flavorful.
  • Zest the lemon directly over the sauce so the oils land right where they belong and do not evaporate on the cutting board.
  • Taste the sauce before adding salt, because some rotisserie chickens are already heavily seasoned and you do not want to overdo it.
  • If the sauce thickens too much while you toss, add pasta water one tablespoon at a time instead of pouring it all in at once.
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