Save My neighbor knocked on my door one Tuesday night holding a grocery bag with a rotisserie chicken, a head of broccoli, and a box of pasta. She'd promised her kids something healthy but didn't have a plan. We stood in my kitchen and built this dish together in twenty minutes, making up the sauce as we went. The creamy Greek yogurt base with a hit of lemon turned into something we've both made a dozen times since. It's proof that the best recipes sometimes start with a little improvisation and good company.
I made this for my brother after his first week of night shifts. He sat at my counter, barely awake, and ate two bowls without saying much. When he left, he texted me asking for the recipe, which is how I knew it worked. Sometimes a meal doesn't need to be fancy, it just needs to show up when someone's too tired to think.
Ingredients
- 12 ounces whole-wheat penne or fusilli pasta: Whole-wheat holds up better in creamy sauces and keeps you full longer, plus it adds a nutty flavor that plays well with the lemon.
- 3 cups broccoli florets: Fresh or frozen both work, just toss them in during the last two minutes of boiling so they stay bright green and a little crisp.
- 2 cups shredded rotisserie chicken: Mix white and dark meat for the best flavor and moisture, and don't stress about perfect shreds, rough chunks are fine here.
- ½ cup low-fat Greek yogurt: This is the creamy base that clings to every piece of pasta without feeling heavy, and it adds a subtle tang that balances the Parmesan.
- ¼ cup low-fat cottage cheese: Blended into the sauce, it disappears completely but adds body and extra protein without any weird texture.
- ¼ cup grated Parmesan cheese, plus extra for garnishing: Freshly grated melts smoothly into the sauce, pre-shredded stuff can get grainy so skip the bag if you can.
- 2 tablespoons olive oil: Just enough to bloom the garlic and keep everything from sticking to the pot.
- 2 cloves garlic, minced: Don't let it burn, it only needs thirty seconds in the oil before it smells perfect.
- 1 tablespoon fresh lemon juice: Brightens the whole dish and cuts through the richness of the cheese.
- 1 teaspoon lemon zest: This is where the real lemon flavor lives, so zest before you juice.
- ¼ teaspoon red pepper flakes: Optional, but a pinch adds warmth without making it spicy.
- Salt and freshly ground black pepper: Taste before serving because the chicken and Parmesan both bring salt to the party.
- 2 tablespoons chopped fresh parsley: Adds a pop of color and a fresh, grassy note that makes the whole bowl feel lighter.
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, drop in the broccoli florets so both finish at the same time, then drain and reserve 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're using them. Stir constantly for thirty seconds until the garlic smells toasty but hasn't turned brown.
- 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 looks smooth and pourable.
- Toss Everything Together:
- Add the shredded chicken, cooked pasta, and broccoli to the pot and toss gently with tongs or a wooden spoon until every piece is coated. If it looks tight, add another splash of pasta water to loosen it up.
- Finish and Season:
- Stir in the grated Parmesan and chopped parsley, then taste and adjust with salt and black pepper. The sauce should cling to the pasta without pooling at the bottom of the bowl.
- Serve Hot:
- Divide the pasta among bowls, sprinkle with extra Parmesan and a little more parsley if you have it, and serve right away while everything is warm and glossy.
Save I brought this to a potluck once and someone asked if I'd used cream. When I told them it was Greek yogurt and cottage cheese, they looked at me like I'd pulled off a magic trick. That's when I realized this recipe doesn't just taste good, it makes you feel a little smug about sneaking in all that protein without anyone noticing.
Swaps and Substitutions
Cauliflower florets or frozen peas work just as well as broccoli, and I've even used a bag of mixed vegetables when that's what I had on hand. If you don't have rotisserie chicken, leftover grilled chicken or even canned tuna will do the job. Regular pasta is fine if whole-wheat isn't your thing, just keep an eye on the cook time so it doesn't turn mushy.
Storage and Reheating
This keeps in an airtight container in the fridge for up to three days, and the sauce thickens as it sits. When you reheat it, add a splash of water or a spoonful of yogurt and warm it gently on the stove, stirring often. The flavors actually deepen overnight, so leftovers make a better lunch than you'd expect.
Making It Your Own
I've stirred in sun-dried tomatoes, swapped parsley for basil, and even added a handful of baby spinach at the end just to wilt it in. You can top it with toasted pine nuts or hemp seeds for extra crunch and protein. This recipe is forgiving, so if you're missing an ingredient or want to use what's in your crisper drawer, go ahead and experiment.
- Toss in a handful of fresh spinach or arugula right before serving for extra greens.
- Add a squeeze of hot sauce or a drizzle of balsamic for a tangy kick.
- Top with toasted breadcrumbs if you miss that crispy contrast.
Save This dish has become my answer to busy weeknights and last-minute guests, and it never feels like I'm cutting corners. It's comforting, filling, and just bright enough to feel like you did something special, even when you're really just trying to get dinner on the table.
Questions & Answers
- → Can I use fresh chicken instead of rotisserie?
Yes, you can use cooked chicken breast or thighs. Simply cook, shred, and measure 2 cups. Poaching or baking the chicken works well before adding to the pasta.
- → What pasta shapes work best?
Whole-wheat penne or fusilli are ideal because their ridges hold the creamy sauce beautifully. You could also use rotini, farfalle, or even chickpea pasta for extra protein.
- → Is the sauce safe for lactose intolerance?
Greek yogurt and aged Parmesan are naturally lower in lactose. However, cottage cheese contains more lactose. You could substitute with lactose-free cottage cheese or additional Greek yogurt.
- → Can I make this ahead?
This dish stores well for up to 3 days in the refrigerator. The sauce may thicken when chilled, so reheat gently with a splash of water to restore the creamy consistency.
- → How can I increase the protein content?
Stir in unflavored collagen peptides during the sauce step, top with toasted hemp seeds, or add extra chicken. You could also use legume-based pasta for additional plant-based protein.
- → What vegetables can substitute for broccoli?
Cauliflower florets work wonderfully, maintaining similar texture. Green peas add sweetness, while spinach or kale can be stirred in during the last minute of cooking for quick wilting.