Rotisserie Chicken Broccoli Pasta (Printable)

Creamy whole-wheat pasta with rotisserie chicken, broccoli, and Greek yogurt sauce

# What You'll Need:

→ 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, mixed white and dark meat

→ Sauce

04 - 1/2 cup low-fat Greek yogurt
05 - 1/4 cup low-fat cottage cheese
06 - 1/4 cup grated Parmesan cheese, plus extra for garnish
07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon lemon zest
11 - 1/4 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 Make It:

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 in a colander, reserving 1/2 cup of pasta water.
02 - In the same pot over medium heat, warm the olive oil. Add minced garlic and red pepper flakes if using; sauté for 30 seconds until fragrant, stirring constantly.
03 - Reduce 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 continuously until the sauce is smooth and creamy.
04 - Add shredded rotisserie chicken, cooked pasta, and broccoli to the pot. Gently toss to coat everything evenly. If the sauce is too thick, add another splash of pasta water.
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 Suggestions:

01 -
  • Everything cooks in one pot, so cleanup takes about three minutes.
  • Rotisserie chicken means no chopping raw meat and dinner comes together before anyone gets hangry.
  • Greek yogurt and cottage cheese sneak in extra protein without making the sauce heavy or greasy.
  • Leftovers actually taste better the next day once the flavors meld overnight in the fridge.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that stays silky instead of clumpy.
  • Add the yogurt off high heat or it can curdle and break, medium-low keeps everything smooth.
  • If you're reheating leftovers, add a tablespoon of water or milk and warm gently on the stove, the microwave can make the sauce grainy.
03 -
  • Use a mix of white and dark chicken meat for the juiciest results, all white meat can taste dry.
  • Zest your lemon before you juice it, it's nearly impossible to zest a juiced lemon.
  • Taste the sauce before adding salt, rotisserie chicken and Parmesan are already salty.
  • If the sauce breaks or looks grainy, whisk in a tablespoon of pasta water off the heat to bring it back together.
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