High Protein Chicken Broccoli Pasta

My neighbor brought home a rotisserie chicken on a Tuesday night and asked if I had any fast ideas that weren't sandwiches. I had broccoli wilting in the crisper and half a tub of Greek yogurt about to expire. Twenty minutes later, we were twirling creamy, lemony pasta at my kitchen counter, marveling at how something so simple tasted this good. That accidental dinner became my go-to whenever I need protein, comfort, and speed all in one skillet.

I made this for my brother after his evening workout, and he scraped his bowl clean before I even sat down. He kept asking what was in the sauce, convinced I'd added cream or butter. When I told him it was mostly yogurt and cottage cheese, he laughed and went back for seconds. It's the kind of meal that tricks people into thinking you spent an hour in the kitchen when you barely broke a sweat.

Ingredients

• Whole-wheat penne or fusilli pasta: The nutty flavor and extra fiber make this feel like a grown-up dinner, plus it holds the creamy sauce in every twist and groove.
• Broccoli florets: Fresh or frozen both work, I toss them into the boiling pasta water at the five-minute mark so everything finishes together and I save a pot.
• Shredded rotisserie chicken: Use a mix of white and dark meat for the juiciest bites, and don't worry if some skin sneaks in, it adds flavor.
• Low-fat Greek yogurt: This is the secret to a silky sauce that clings to the pasta without feeling heavy, make sure it's plain and full of tang.
• Low-fat cottage cheese: Blended into the yogurt, it boosts creaminess and protein while staying light, you won't even taste the curds once it's stirred in.
• Grated Parmesan cheese: A little goes a long way for that salty, umami punch, save some extra for the table because people will want more.
• Olive oil: Just enough to bloom the garlic and give the sauce a hint of richness.
• Garlic, minced: Two cloves sautéed for thirty seconds fill the kitchen with the smell that makes everyone ask when dinner will be ready.
• Fresh lemon juice and zest: The brightness cuts through the yogurt and makes the whole dish taste alive, don't skip the zest.
• Red pepper flakes: Optional, but a pinch adds a gentle warmth that plays nicely with the lemon.
• Salt and black pepper: Taste before you serve, the pasta water and Parmesan add salt so you might need less than you think.
• Fresh parsley: Chopped and scattered on top, it adds color and a fresh bite that balances the creamy sauce.

Instructions

Boil the pasta and broccoli together:

Bring a large pot of salted water to a rolling boil, add the whole-wheat pasta, and cook for seven minutes total. At the five-minute mark, toss in the broccoli florets so they turn tender-crisp right when the pasta is done, then drain and reserve half a cup of the starchy cooking water.

Bloom the garlic:

In the same empty pot over medium heat, warm the olive oil and add the minced garlic and red pepper flakes if you like a little kick. Stir constantly for thirty seconds until the garlic turns fragrant and golden but not brown, then pull the pot off the heat for a moment.

Build the creamy sauce:

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

Combine everything:

Add the shredded rotisserie chicken, drained pasta, and broccoli to the pot and toss gently until every piece is coated in the creamy sauce. If it looks thick, splash in a bit more pasta water and stir until it loosens to your liking.

Finish and season:

Stir in the grated Parmesan and most of the chopped parsley, then taste and add salt and black pepper as needed. The dish should taste bright, savory, and just a little tangy.

Serve warm:

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

Save

I served this to a friend who swore she hated cottage cheese, and she had no idea it was in there until I confessed after dinner. She went quiet for a second, then admitted it was the creamiest pasta she'd had in months. Sometimes the best cooking trick is just not announcing every ingredient upfront.

Make It Your Own

Swap the broccoli for cauliflower florets or frozen peas if that's what's in your freezer. I've also stirred in baby spinach at the very end and let the residual heat wilt it into the sauce. If you want even more vegetables, diced zucchini or halved cherry tomatoes fold in beautifully without changing the cooking time.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the sauce will thicken as it cools. When you reheat, add a splash of water or milk and warm gently on the stovetop or in the microwave, stirring every thirty seconds. The pasta will soak up liquid overnight, so don't be shy about loosening it back up.

Boost the Protein Even More

If you're chasing an even higher protein count, stir in a scoop of unflavored collagen peptides with the yogurt or top each bowl with toasted hemp seeds or slivered almonds. I've also crumbled in a little feta cheese for extra tang and creaminess. The base recipe is already high in protein, but these tweaks push it over the edge without making it feel heavy.

• Use rotisserie chicken thighs for richer flavor and a bit more fat.
• Toss in a handful of fresh basil or dill instead of parsley for a different herb angle.
• Drizzle a tiny bit of chili oil on top if you want heat without stirring in red pepper flakes.

Save

This is the kind of dinner that makes weeknights feel manageable, no marathon prep or complicated techniques, just a warm bowl of pasta that tastes like you cared. Keep a rotisserie chicken in your fridge and you'll always be twenty minutes away from something this good.

Recipe FAQs

→ Can I use fresh chicken instead of rotisserie?

Yes, you can substitute poached, grilled, or baked chicken breasts. Simply cook and shred about 2 cups of chicken before adding it to the pasta. Rotisserie chicken just offers convenience and already seasoned flavor.

→ What pasta shapes work best?

Whole-wheat penne or fusilli are ideal because their ridges and curves hold the creamy sauce beautifully. You could also use gemelli, farfalle, or rigatoni. Just avoid long strands like spaghetti, as the sauce won't coat them evenly.

→ Is the Greek yogurt sauce safe to heat?

When heated gently over medium-low heat, Greek yogurt maintains its texture without curdling. The key is keeping the temperature moderate and stirring constantly. Adding pasta water gradually helps stabilize the sauce and creates a silky consistency.

→ How can I make this dairy-free?

Replace the Greek yogurt and cottage cheese with full-fat coconut milk or cashew cream. Use nutritional yeast instead of Parmesan for savory flavor. The sauce will have a different taste profile but remain creamy and satisfying.

→ Can I freeze leftovers?

Freezing isn't recommended as the yogurt-based sauce may separate when thawed. However, leftovers keep well refrigerated for up to 3 days. Reheat gently with a splash of water to restore the creamy texture before serving.